Mackerel Fish Curry (Ayala Curry)

Where was I all this time? Long story short- I gave up in the middle of the A to Z challenge due to extreme eccentricities my heart suffered with, then my hubby leaving to Delhi for a few days for work, my parents visiting home just to  make sure that I am okay and all other stuff. I didn’t want to cook or post or do anything. Call it writer’s block or extreme pampering, I was fed with yummy homely food for a week.

My Dad is an extra-ordinary cook, especially when it comes to non-vegetarian food. I remember looking forward to Sundays when he takes up the ‘responsibility’ of preparing lunch. The result? -Mouth-watering, delicious food and a messy kitchen! Not to mention, a pissed off Mom and two little girls all set to clean up the mess.

This fish curry is one of my Dad’s specialties and my favorite. It is otherwise called red curry as it doesn’t use coconut paste. Usually served with boiled tapioca, it can also be an accompaniment to hot steaming rice.

Ingredients:

Mackerel Fish/ Ayala (Medium Size) -500 Grams, Cleaned and cut into medium size
Coccum-  4 pieces, Clean and soak in ¼ cup water
Coconut Oil 2tbsp
Ginger – 1tbsp, finely chopped
Garlic- 4 cloves, finely chopped
Shallots- 4 to 5, finely chopped
Green Chilly- 2, slit
Curry Leaves- 2 sprigs

Spice Powders

Chilly Powder- 3 tbsp
Coriander Powder- 1 tbsp
Turmeric Powder- 1/2 tsp
Fenugreek Powder- 1/4 tsp
Black Pepper Powder- 1/2 tsp

Salt
Water

Method:

1. Mix the spice powders in one to two tablespoons of water and make a paste. Set aside. Also set aside coccum in half a cup of water.
2. Heat oil in a pan or preferably a clay pot. Add chopped ginger, garlic, shallots, the slit green chillies and few curry leaves. Saute.
3. When it turns golden brown, add the spice paste and roast until the raw smell goes away.
4. Add water and salt as per taste. Add the soaked coccum with water. Mix well and allow it to boil.
5. Now add fish pieces. Cover and cook it for 10 to 15 minutes.
6. Adjust salt as per your taste.
7. When the gravy thickens, turn off the heat and add a teaspoon of some coconut oil and garnish with fresh curry leaves.
8. Serve hot with Tapioca or boiled rice. Enjoy!

Chef says: Don’t stir the curry with spoon/spatula. It will break up the fish pieces. The best method is to rotate the pan slowly.