Fish– Mackerel Curry is one of the most popular seafood in the world, owing to its distinct flavour and texture and its significance as a source of vitamins, minerals, and proteins. In India, there are many different types of fish, each with its own distinct flavour and taste. When turned into a curry, it can be served as a supper dish or as a snack when barbecued, grilled, or fried.
Mackerel is one of the most popular fish. The Indian Mackerel, also known as Ayala meen, is well-loved in South India, particularly Kerala and Karnataka. In addition to being delicious, Mackerel fish has various health benefits. In this article, we will look at the origin of the Kerala style Ayala meen curry recipe and tell you how to make it.
Origin Of Kerala Fish Curry Recipe
In South Indian cities like Mangalore and Kottayam, Ayala meen curry is one of the most famous fish curry recipes.
King Mackerel fish is a type of fish found in temperate and tropical waters. Indian Mackerel is a type of fish native to the Indian subcontinent that was first used in Kottayam to make Ayala meen curry with local spices.
The base of the curry is made using red chilli powder and a special type of tamarind known as “kudampuli”. Both of these ingredients make the curry hot and tangy.
The recipe spread across India, with variations such as Kerala-style Ayala meen curry and spicy King Mackerel fish curry.
Best Cuts For Kerala Spicy Fish Curry
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