Back home, traditionally fish curries are prepared in earthen pot /manchatti, so if you have a earthen pot go ahead and make this in it. It adds a distinct taste to the curry and keeps the fish moist even with very little gravy. I have used Ayala/Mackerel fish in our version, but you can use fish like Ayakkoora/King fish or Avoli/Pomfret or any fresh fish that you love.
Trust me folks you will never go wrong with this recipe. so try this Kerala fish curry and serve with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku or with Appam You are going to love this unique flavorful curry… Enjoy!
Varutha Ayala Curry Recipe – Fried Mackerel Curry Recipe – Fried Ayala Curry Recipe
Preparation Time : 30 minute
Cooking Time : 20 minutes
Serves : 4
Ingredients:
To Fry Fish:
Mackerel /Ayala : 2 (cleaned & cut to pieces)
Red Chili Powder : 1 1/2 tsp
Turmeric powder : 1/4 tsp
Salt to taste
Coconut oil or Cooking oil to fry
To Grind:
Shallots /Red Small Onions : 4
Garlic: 4 cloves (crushed)
Turmeric Powder : 1/4 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Black Pepper Powder : 3/4 tsp
For Curry:
Shallots /Red Small Onions : 1/2 cup (finely sliced)
Mustard Seeds : 1/2 tsp
Ginger : 1 ” piece (crushed)
Green chillies : 4 (slit lengthwise) or to your tolerance level
Coconut Milk : 2 cup
Curry leaves : 2 sprig
Vinegar : 1 tsp
Salt to taste
How to make Varutha Ayala Curry – Fried Mackerel-Ayala Curry Recipe :
1. Make a fine paste of all ingredients, except oil listed above ‘ To fry fish’ using either oil or little of water.
2. Apply the masala paste and marinate the fish pieces and keep it aside for 1/2 hr.
4. Add the few curry leaves and fish pieces, 2 or 3 at a time and quick fry the fish pieces on both sides for few seconds. remove and transfer the fried fish to a plate. (Note : No need to fry completely.) Fry all the pieces in the same way.
5. In same frying pan to left over oil, add mustard seeds, when it starts to pop, add curry leaves, ginger, green chillies, and shallots/ small red onions; saute until it is translucent and light brown in color. (Note : This gives an extra flavor to the curry.)
6. Now add the grounded spice masala; mix well and reduce the flame to medium.
8. Add vinegar, fried fish pieces and swril the pan /meen chatti and cook for 5 more minutes. Adjust the salt.
10. Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set.
11. Serve with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku or with Appam and Enjoy!
Recipe Adapted : Lakshmi Nair
Related Posts :
Kerala Fish Curry
Meen Manga Curry /Fish Mango Curry
Varutharacha Meen Muringakka Pacha Manga Curry /Fish with Raw Mango & Drumstick in Roasted Coconut
Fish Molee /Meen Molee /Kerala Style Fish Stew with Coconut Milk
Nadan Mathi Chaala Curry /Kerala Sardiness Curry
Meen Thengapal Curry /Fish Coconut Milk Curry
Meen Mulakittathu /Spicy Red Fish Curry
Click here for more Fish Recipes.
Happy Cooking!
Sangeetha
Hello, Glad to know that this turned out well and you liked it..Thanks a ton for sharing your feedback here. Actually original recipe doesn't call for it, I don't see any reason why it won't work,so you can put your own spin on it…try! 🙂
Cheers!
Sangeetha
Hi, tried ur recipe & it came out real tasty, thanks! But wanted,to chk if addition of the following is adviced:
1) jeera along with mustard
2) tomatoes while frying onions
Appreciate ur views on the same.
Please take off the update alert. It appears on every page
Hi Ninja Doc, You're welcome! Good luck! Let me know how it turned out.
Happy cooking!
Sangeetha
Awesome recipe. Will surprise ma wifey with dis. Thanks a lot 🙂
Hi Roshini, Thank u Roshini for your encouraging words and compliments. Glad to know that humble space of mine is of some help to u. Words like this makes me really wonderful to know there are people who value this blog and try recipe & appreciate it. I didn't stop blogging. Cooking is my passion and blogging is a lot of fun for me 🙂 life has been too busy lately and still is with each day a run, not getting enough time to sit and blog :)appreciate your encouragement so much 🙂
Love you too 🙂 Have a wonderful day!
Sangeetha
Hi Jenish Thomas, enna engottu varunnoo? food kazhichu adichu polikkam 🙂
Thanks!
Sangeetha
ente karthave vayil kappal odunnu
vayil kappal odunnu
Totally Sangeetha !!! Please don't ever stop blogging ever ever ever ……. Your blog is one of the methods I stay in touch with my roots… So thank you for being a good impact in my life 🙂
Loads of love Roshini
Hi Roshini, Ur feedback made my day 🙂 Your words for me is best compliment one can get! Thanks a ton for this comment…makes it worth while to blog again. Thanks again for trying the recipe and it's a pleasure to know that everyone at your home enjoyed this dish.Do try other recipes when time permits.Hope you like them too…
Cheers!
Sangeetha
Thanks everyone for dropping by and leaving some encouraging words.:)
Hey Sangeetha,
I am an irrevocable fan of your nadan curries and this recipe totally delivered. Tried it for lunch at home and everyone loved it!!! Thank you again for another lip smacking recipe …. I christen you "The Queen of Nadan Recipes" 🙂 Roshini
Delicious and mouthwatering curry. Wonderfully prepared.
Deepa
superb curry……..
vaayil vellam niranju..
Slurp, mouthwatering here, wat an irresistible curry.
Super yumm.. Presentation is too good. I made Ayala Mulakittatu 🙂
Njan angottu varatte,kothiyavunnu:)
kothiyavunnuuuuuuu.
Dear Sangeetha
How are you? It is after ages I am able to open blogs and but can put a comment at very few places, because of some problem< i dont know what.
Hope this appreciation goes through. I like this recipe and dying to eat some fish curry. Will start with this one..just confirmed from someone that King fish was there in fridge :-). In Algiers now and will leave for home tomorrow
Have a nice weekend
ushnishda
Yumy yummy..
delicious fish curry and the way you have displayed it in traditional clay vessel is really awesome.
Please invite me to your place. the last pic especially was fab… with chemba choru in a man patram… drooling here.