Ayala (അയല ) OR Mackerel is a typical fish variety in South Indian states and belong to common species of fish found in both temperate and tropical seas. But I felt that the mackerel commonly available in sea-food markets in bay-area tastes entirely different from that I used have in India. I tried this recipe when I got the traditional Indian-Mackerel (frozen) from a Chinese store.
Thanga varutharacha (തേങ്ങ വറുത്തരച്ച )curry style is very typical to the state of Kerala. There is variety of vegetarian and non-vegetarian side dishes in this recipe style you can see in Kerala cuisine, such as with chicken, Potato, fish. I applied this style in some of my earlier recipes shared.
Ingredients
- Fish : 4
- Chopped Ginger : 1 T sp.
- Curry leaves : 2 strig
- Green chilly (splitted) : 2
For masala
- Grated coconut : 1 ½ C
- Pepper cone : 1 T sp.
- Chilli powder : 4 T sp.
- Coriander powder : 2 T sp.
- Turmeric powder : ¼ T sp.
- Fenugreek seeds : 10
- Chopped garlic : 1 T sp.
- Tamarind : Gooseberry size.
Method
- Clean the fish and cut into pieces.
- Fry the coconut until the color turns brown in medium flame. Make sure not to burn the coconut while frying.
- Add the masala ingredients except tamarind and fry the mix for another 2 minutes or until the raw smell gone.
- Switch off the flame and allow the mix to cool completely.
- Put the fried coconut mixture along with tamarind and powder it.
- As you see the oil started coming from the mixture add some water and make a fine paste.
- In a mudpot/ pan/ kadai add the coconut-masala mixture along with ginger, curry leaves , green chilli and enough salt.
- Add enough water (here I used about 2 cup water) and mix everything .
- Keep it in the stove and let it boil.
- Once it boiled well add the fish and close the lid.
- Cook the fish about 10 minutes.
Tips:-
Adjust the quantity of masala ingredients according to your taste.
Instead of Putting the tamarind in the mixie , you can soak it in the water and squeeze the extract and add in the fish curry .
While frying the coconut for more flavor we can add some coconut oil .
For the better taste of fish curry one may consider using it in the next day (as conventionally done in Kerala).
