Mackerel/Ayala Fish Curry

Ayala Fish curry, one of my favorites is a quick and easy one to prepare. Usually it is served with rice during lunch time in the state of Kerala, India. But often, it takes place in the breakfast plates with Puttu, which is a steam cake made out of rice flour. I love it both as a side dish for lunch and as an accompaniment for Puttu. So here is the method of preparing Ayala Fish curry, the Kerala style.

Ingredients

• Ayala/Mackerel fish - 4 nos
• Coconut gratings- 1/2 cup
• Shallots - 6 nos
• Chilies - 3 nos 
• Tomato- 1 no
• Red Chilly Powder - 2 tsp
• Coriander Powder - 2 tsp (Optional)
• Turmeric Powder - 1/4 tsp
• Tamarind paste - 1/4 tsp
• Salt 
• Oil(Coconut oil)

Method

• Take out a mixer jar, add coconut gratings, Red chilly powder, Turmeric powder, Coriander powder(optional) and Shallots, and Grind them by adding a bit of water (1/4 cup) till you get a fine paste
• Clean the fish and cut them into small pieces
• In a kadai, (Do not put it on flame now) you may add the coconut paste, fish and small amount of salt. Now add the slit green chilies, finely chopped tomatoes and a tablespoon coconut oil and mix well.
• Now you may place the Kadai on top of stove. Switch on the stove and allow the mix to boil
• When the curry is about to boil, add the tamarind paste to it and mix it with the help of a spatula.
• Add some curry leaves.
• When the curry starts to boil, simmer and close the kadai with a lid.
• Let the fish cook for 10 to 15 min.
• After 10 min, or as soon as the fish is found soft and cooked well, switch off the flame.
• Remove the contents to a serving bowl
• Serve hot with rice or puttu
• Enjoy a tangy tasty ayala fish curry with your family!!