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Home / Recipes / Ayila curry ( Mackerel Curry)

Photo of Ayila curry ( Mackerel Curry) by Sheena Omana Narayanan at BetterButter
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Ayila curry ( Mackerel Curry)

Jun-29-2018
Sheena Omana Narayanan
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Ayila curry ( Mackerel Curry) RECIPE

Well when it's come to gravy Kerala is known for his own spice and flavor. Today I have made this Mackerel curry which is little tangy and spicy. This fish curry you can enjoy with steaming rice any time at home.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Kerala
  • Side Dishes

Ingredients Serving: 4

  1. Mackerel fish- 500 gms
  2. shallots - 1 bowl
  3. Chopped ginger and Garlic or ginger garlic paste- 1 tbsp
  4. Tomato- 1 small roughly chopped
  5. Kashmiri chilly powder- 2 tsp
  6. Eastern chilly powder- 1 tsp
  7. Black Pepper- 1/2 tsp
  8. turmeric Powder- 1 tsp
  9. coriander powder- 1 1/2 tsp
  10. mustard seeds- 1 tsp
  11. Hing- a pinch
  12. sugar - a pinch
  13. Handful of curry leaves
  14. methi powder- 1 tsp
  15. Cocount oil 2-3 tbsp or as required
  16. salt as per your taste
  17. Gambooge- 4 pieces ( Kerala tamarind) used for fish curry( soaked in water)
  18. water 1 glass

Instructions

  1. heat clay pot or pan add little oil and fry half of the shallots until it turns pink and ginger and garlic paste and fry until masala turns brown in color. Add Gambooge tamarind and fry for 5 mins
  2. Add chilly powder, turmeric powder, coriander powder and pepper powder fry until raw smell of powder masala goes off.
  3. Add Tomato and fry until it turns mushy. Remove from pan and allow it to cool and then add 1 tsp mustard seeds. grind all this roasted masala to fine paste.
  4. Heat same clay pot add little oil and fry remaining shallots until brown add few curry leaves and fry for another 2 mins add ground masala and roast until oil seperates. Add water and allow it to boil
  5. Once gravy starts boiling add methi powder and fish pieces, stir slowly and cover with lid and cook on slow flame until oil starts floating on top of gravy.
  6. Once you see oil on top of the gravy add little coconut oil along with curry leaves and cover with lid
  7. Switch off the flame allow it to rest for 15 mins and then serve this curry with steam rice

Reviews (1)  

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Shikha Roy
Jul-04-2018
Shikha Roy   Jul-04-2018

Would love to try this.

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