Friday, May 19, 2006
Thalassery Ayila curry
Ayila/Mackerel/Bangda is a very commonly available fish in the coastal areas of Kerala. A very tasty fish which offers plenty of recipe permutations. This is a typical Thalassery(North Malabar) syle of making Ayila curry or any other fish curry.(A word of caution:I generally like my curry spicy and hot, u may adjust the chillies according to your taste)
Red chilli powder-2tsp
Turmeric powder-1/2 tsp
Cumin powder-1tsp (optional)
Curry leaves-1 sprig
Coconut oil-1tbsp( u may use any cooking oil)
Clean and cut the mackerel. Add chilli powder, turmeric powder, tomato,tamarind paste, green chilli,ginger & salt with a little water. Cook this for 7 minutes. Meanwhile grind coconut with a pinch of turmeric powder,cumin seed/powder(optional), adding sufficient water into a very fine paste. If you are adding curd, whisk the curd separately and keep. Now to the cooked fish pieces add the ground coconut paste and allow it to boil for 5 minutes on slow flame. Now add the whisked curd and cook it for a couple of minutes. Finally add curry leaves and coconut oil and cook it for a minute or two.
Ayila curry is ready to go with hot steamed rice/chappathi.
Posted by indianadoc at 2:09 AM