Read more about AYALA CURRYAyala Curry may be a spicy fish curry and a standard fish curry in Kerala. Fish plays a remarkably important role in the daily food habits of non-vegetarian Kerala family. Nadan Ayala Curry with ground coconut is one of some main seafood dishes in Kerala. Hence no one would need any introduction. This Ayala Fish Cury Recipe is hard-boiled with ground coconut and additional thicker and can look additional pleasant-tasting. Currently, allow us to discuss a way to cook Malabar Ayala curry. Fish plays a remarkably important role in the daily food habits of non-vegetarian Kerala family.
The traditional food of Kerala is rice and fish. Ayala fish curry is a pretty smart combination with the steamed rice or Kappa. The curry style remarkably pleasant-tasting when it's ready. This fish curry is additionally related to as Kuttanadan vogue fish curry. I used Kashmiri chilly powder for this Ayala curry recipe which gives this curry a remarkably bright red color. Ayala or mackerel is incredibly versatile once it involves preparation. You'll be able to fry it, roast it and build curry with or while not coconut.
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Serve Ayala fish curry at least 3-4 hours after making it. The flavors will develop with time. Ayala curry will even get extra tasty the next day.
Now because the nutrition half goes, Ayala or mackerel is one amongst the healthiest oily seafood fish that is usually recommended by many health specialists. Mackerel ( Ayala ) is wealthy in polyunsaturated fatty acid and a number of other vitamins and minerals.
My family loves this dish. I wish to share this particular recipe for you, my friends. Try and share your comments.
- Ayala Fish (Yellow Tail Mackerel) - 500 Gm
- Grated Coconut - 1/2 Cup
- Kudampuli- 2 or 3 Pieces
- Green Chilly - 2 Slit Length Wise
- Ginger - 1 Inch Piece(Chopped Finely)
- Garlic - 4 Cloves(Chopped Finely)
- Chilly Powder - 1 Teaspoon(Adjust as per Your Taste)
- Turmeric Powder - 1/2 Teaspoon
- Shallots - 4 Pieces (Chopped Finely)
- Curry Leaves - Few
- Red Chilli - 4
- Salt - as per Your Taste
- Cooking Oil - as per Your Taste
- 1Cut Ayala fish into medium pieces. Clean and wash completely. Peel the ginger and garlic. Then slice into small pieces. You can also grate or crush it.
- 2Add turmeric powder, red chilli powder in a bowl. Add grated coconut and mix well. Add one glass water and grind it in a grinder or mixer to make a fine and smooth thick paste.
- 3Heat a clay pot or non-stick pan. Add one tablespoon of cooking oil. Heat oil in a pan or clay pot. Add chopped ginger, garlic, small onion, green chilly and some curry leaves into the clay pot. Mix and roast until its raw smell goes away on low medium heat. When its golden brown, add coconut paste along with its water. Mix well and adjust the salt as per your taste. Now add washed and cleaned kudampuli pieces and bring it to a boil.
- 4When gravy is boiled well, add Ayala fish pieces one by one (make sure the fish pieces are the dip in the gravy). Cover with a lid and cook it for 10 to 15 minutes.
- 5Uncover the pan, taste the curry and add salt again if required. Don’t mix the fish curry with the spoon. It may break up the fish pieces. Simply rotate the clay pot by your hand carefully. Once the Ayala fish is cooked, the gravy boils and comes up. When the gravy slightly thickens, turn off the stove and sprinkle some coconut oil.
- 6Here it is, your Ayala fish curry is ready with coconut and garnished with fresh curry leaves. Serve it with rice, Kappa, puttu, chapathi, pathiri or with some main dish.