Ayala Curry Recipe (Mackerel Fish Curry )
Servings Prep Time
4people 1hour
Servings Prep Time
4people 1hour
Ingredients
Instructions
  1. Heat coconut oil in a kadhai or in a clay pot (a.k.a manchatti)
  2. Add mustard seeds and let them splutter for a few seconds before adding your curry leaves
  3. Add your shallots, green chillies and ginger-garlic paste and fry until fragrant and the shallots turn translucent
  4. Add the tomatoes and saute until mushy; mash it with a spoon if required
  5. Meanwhile, mix the turmeric, fenugreek, red chilli and Kashmiri chilli powders together in another bowl. Add a few drops of water to make a thick paste
  6. Add this mixture to the pan and fry until cooked (for 2-3 mins)
  7. Add a few glasses of water until it reaches your desired consistency and bring to a boil. Add salt.
  8. Add the kadampuli or piece of tamarind and let the mixture boil for 5-8 minutes until the flavours become prominent in the gravy
  9. Add your pieces of ayala and reduce the flame to medium. Let it cook for another 5-8 minutes, covered.
  10. Optional: you can pan fry some slices of small onions to top off the curry
  11. Remove from the heat and serve with rice
Print Recipe
Ayala Curry Recipe (Mackerel Fish Curry )
Ayala Curry in a clay pot on a wooden table
Prep Time 1 hour
Servings
people
Ingredients
Prep Time 1 hour
Servings
people
Ingredients
Ayala Curry in a clay pot on a wooden table
Instructions
  1. Heat coconut oil in a kadhai or in a clay pot (a.k.a manchatti)
  2. Add mustard seeds and let them splutter for a few seconds before adding your curry leaves
  3. Add your shallots, green chillies and ginger-garlic paste and fry until fragrant and the shallots turn translucent
  4. Add the tomatoes and saute until mushy; mash it with a spoon if required
  5. Meanwhile, mix the turmeric, fenugreek, red chilli and Kashmiri chilli powders together in another bowl. Add a few drops of water to make a thick paste
  6. Add this mixture to the pan and fry until cooked (for 2-3 mins)
  7. Add a few glasses of water until it reaches your desired consistency and bring to a boil. Add salt.
  8. Add the kadampuli or piece of tamarind and let the mixture boil for 5-8 minutes until the flavours become prominent in the gravy
  9. Add your pieces of ayala and reduce the flame to medium. Let it cook for another 5-8 minutes, covered.
  10. Optional: you can pan fry some slices of small onions to top off the curry
  11. Remove from the heat and serve with rice