Wednesday, August 19, 2009

Fried Ayala / Mackerel Curry

Ayala / Indian Mackerel is a very common fish found in coastal regions of kerala.My mom's neighbour is from kuttanad and this is how she prepares ayala curry. Now this curry has become a favorite in our household for its taste.

Ingredients

To fry fish

6 - Medium size Indian Mackerel, cleaned & cut to pieces
2 tsp - Chili powder
2 tsp - Kashmiri chili powder
1/2 tsp -Turmeric powder
Salt to taste
Coconut oil to fry

For curry

3 cups - Coconut milk, freshly extracted
2 '' piece - Ginger, grated
4 - Green chili, slit in center
10 big - Shallots, chopped
3 sprigs - Curry leaves
5 pieces - Kudampuli /Gambooge

Method

1 ) First, mix chili powder, turmeric and salt with little water to make a paste. Apply the paste on fish pieces and marinate for 15 to 30 minutes. Wash Kudampuli well and soak in water for half an hour.

2 ) Heat a big pan or a manchatti with oil. Add fish pieces, 2 or 3 at a time and quick fry the fish pieces on both sides for few seconds. Take off the oil and transfer to a plate. Do not brown the pieces. Fry all the pieces in the same way.

3 ) Add ginger, green chili, shallots, curry leaves, kudampuli and 1 cup water to the pan. Also add the remaining marinade of chilly paste applied on fish. Bring to a boil, then simmer and cook for 5 minutes to let the kudampuli release the tamarind flavors.

4 ) Add fried fish pieces and coconut milk to the pan.Don't leave out the oil that has come out of the fish and on to the plate.Pour that in too. Bring to a boil, then simmer and cook for 5 to 10 minutes. Taste the curry for salt. Add more salt as required. Take off the stove and serve hot.


Serve hot with rice and pappadam.

Note - Instead of coconut milk, you can grind half shell of a coconut to a smooth paste and add instead of coconut milk for this curry.

I have given more kashmiri chili powder than regular chili powder for the recipe, so that the curry does not turn out too spicy. Please adjust chili powder as per your requirement. Use regular chili powder if you like your curry spicy and kashmiri if you do not.

9 comments:

Mishmash ! said...

ho...varuthu vecha meen curry....de-li-ci-ous!!! :)

Subi said...

Interesting recipe. Never tried chunky fish pieces with ground coconut/coconut milk. mom used to make shrimp like this. if chunky fish was used it was always green chilli based and not red chilli. thks for this recipe. now where do I find some fresh fish to try this out:-)

Anh said...

Oh my, the photos are so yummy!

Varsha Vipins said...

looks fab..That oil added must've given it an amazing flavor..:)

Ann said...

Have not tried curry with fried ayala..that will be super delicious..will tell you after experimenting..thanks.

Homecooked said...

Oh wow....you fry and put the fish pieces in curry? Looks yummy!

Priti said...

That's looks real gud..and the click is nice...coming here after such a long times...it feels like ages...hope all well with u

Nags said...

amma made ayala pattichathu yesterday! yum!!! :)

kuan ru said...

These looks good!!!