Ayala Curry

1. 1

   Preparation

   • Clean the mackerel pieces thoroughly, pat them dry, and set aside.
   • Rinse the kudampuli pieces and soak them in 1/2 cup of warm water for at least 15 minutes. This helps soften them and release their flavor.
2. 2

   Sauté Aromatics

   • Heat coconut oil in a traditional clay pot (manchatti) or a wide, heavy-bottomed pan over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the fenugreek seeds and sauté for about 10 seconds until fragrant.
   • Add the sliced shallots, chopped ginger, garlic, slit green chilies, and about 10 curry leaves. Sauté for 5-7 minutes until the shallots are soft and translucent.
3. 3

   Cook the Spices

   • Reduce the heat to low to prevent the spices from burning.
   • Add the turmeric powder, Kashmiri red chili powder, and coriander powder to the pan.
   • Stir continuously for about 1 minute until the raw aroma of the spices disappears and the oil begins to separate from the mixture.
4. 4

   Build and Simmer the Gravy

   • Pour the soaked kudampuli along with its water into the pan. Add the thin coconut milk and salt.
   • Stir everything together well and increase the heat to medium. Bring the gravy to a gentle boil and let it simmer for 3-4 minutes to allow the flavors to meld.
5. 5

   Cook the Fish

   • Carefully slide the mackerel pieces into the simmering gravy, ensuring each piece is submerged.
   • Cover the pan and cook on low to medium heat for 10-12 minutes, or until the fish is cooked through and flaky.
   • Avoid using a spoon to stir. Instead, gently hold the pan by its handles and swirl it occasionally to prevent the delicate fish from breaking.
6. 6

   Finish the Curry

   • Once the fish is cooked, reduce the heat to the lowest possible setting.
   • Pour in the thick coconut milk and add the remaining curry leaves.
   • Gently swirl the pan again to combine. Allow it to heat through for just 1-2 minutes. Do not let the curry boil, as this can cause the thick coconut milk to curdle.
   • Turn off the heat, cover the pan, and let the curry rest for at least 30 minutes before serving. The flavors will deepen significantly during this time.

Cuisines we love