Quick Ayala (Mackerel) curry (Serves 4)

No malayalee might need an introduction to Ayala/mackerel curry. This is one of those very few non vegetarian curries where we would not have to sacrifice nutritional benefits for taste. Here is a recipe that shows you how this unique Kerala style curry is prepared...

Ayala (Mackerel) 1 lb
Ginger ½ inch piece, finely chopped
Kudam puli (Cambodge) 4 nos
Green chilly 2 nos, finely chopped
Red chilly powder 2 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Thin coconut milk 1 ½ cup
Thick coconut milk 1 cup
Salt as needed

For Tempering

Shallots 4 nos, thinly sliced
Curry leaves a handful
Coconut oil 2 tsp

Preparation

Clean and cut the fish to small pieces. Mix together red chilly powder, coriander powder, turmeric powder, green chilly, ginger and salt with little water to make a paste. Add the fish and coat well with the masala paste. Keep aside for 10-15 minutes at room temperature.

Cook the marinated fish in thin coconut milk in a pan (preferably a clay pot) on medium heat. Add the cambodge to this and cook until the thin coconut milk gets ¾ reduced. At this stage add the thick coconut milk and allow this to come to a boil. Adjust salt, if needed. Switch off the flame and keep covered.

In a pan, heat oil and sauté shallots and curry leaves till golden brown. Add it to the fish curry and enjoy hot with rice.

Tips

Do not use spoon/ladle to mix the fish curry, always hold the pan from sides and rotate to mix

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