Ayala/Mackerel curry

Mackerel has a very meaty texture and is equally delicious in both curry and fried form. Being a tropical specie it is a commonly found fish in India and even more popular in the fish loving state of Kerala. Here is a very simple yet elegant recipe of a fish curry that can make any of your meals a little more enjoyable.

Ingredients




































Mackerel/Ayala (cut into medium size): 5-7 pieces marinated in turmeric, chili powder and salt
Green Chilli (slit): 2-3
Ginger (finely sliced): 1 teaspoon
Shallots/Red Onions (sliced): 1/4 cup
Curry Leaves: handful
Grated Coconut: 1/2 cup
Turmeric Powder: 1 teaspoon
Chili Powder: 1 1/2 teaspoon
Jeera/Cumin seeds: 1 teaspoon
Uluva/Fenugreek: 1/2 teaspoon
Salt to taste
Coconut Oil
Water

*Adjust the sourness in the curry by using any one or a combination of the following
Tomatoes (Chopped): 1/4 cup
Tamarind pulp: 1 teaspoon
Raw Mango (cubed): 3-4
Curd: 1/4 cup

In a dash of coconut oil slightly saute uluva, onions, green chillies and ginger. Add chopped tomatoes and curry leaves. Add the marinated fish pieces and pour some tamarind water. Cover and let the fish cook in the steam. Make sure not stir the fish too much as it tends to break. Meanwhile grind the grated coconut, turmeric powder and jeera with little water to make a smooth paste. For those using curd you can mix it to the coconut paste. Now pour this coconut paste to the simmering fish. Cover and cook for some more time until all the rawness is gone. Adjust salt and spice level to your liking. Add a teaspoon of coconut oil and curry leaves and keep it covered. You can do a optional seasoning with finely sliced shallots fried until golden brown.