Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Ayala Curry

Fresh Indian mackerel simmered in a thin, fiery red curry with kudam puli and shallots — one of Kerala's most everyday dinners, full of deep fish flavour and the characteristic sourness of Malabar tamarind.

🧺 Ingredients

• Mackerel (ayala), whole, cleaned: 600 g (4–5 fish, cut into 3 pieces each)
• Shallots: 100 g, sliced
• Ginger: 20 g, julienned
• Green chillies: 4, slit
• Red chilli powder: 2 tsp
• Coriander powder: 1 tsp
• Turmeric: ½ tsp
• Kudam puli: 3 pieces (soaked in 150 ml water)
• Coconut oil: 2 tbsp
• Mustard seeds: 1 tsp
• Fenugreek seeds: ¼ tsp
• Curry leaves: 3 sprigs
• Salt: 1½ tsp

👩‍🍳 How to make Ayala Curry

1. Heat oil; splutter mustard seeds and fenugreek.
2. Add shallots, ginger, green chillies; cook 3 min until soft.
3. Add curry leaves.
4. Add chilli powder, coriander, turmeric; stir 1 min.
5. Add kudam puli water and 150 ml plain water.
6. Bring to a boil.
7. Add mackerel and salt.
8. Stir gently to submerge pieces in gravy.
9. Cover; cook 10 min.
10. Uncover; simmer 2 min.
11. Mackerel is done when the flesh pulls cleanly from the bone.
12. Gravy should be thin, vibrant red, and tangy.

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