Description
Want to test your Kerala cooking skills? This traditional ayala curry recipe combines authentic flavors that create a comforting dish filled with coastal essence.
The Kerala-style ayala curry features tender mackerel pieces in a rich, spice-infused gravy. This recipe works well for beginners and experienced cooks alike. The preparation takes about an hour and serves 4-6 people. The curry delivers perfect balance with a subtle tang from kadampuli and warmth from the spices.
Ingredients
Scale
- 500g Indian Mackerel (ayala), cut into 2-3 inch pieces.
- 2–3 pieces Kudampuli (lime-sized tamarind), soaked in warm water.
- 2 tomatoes, chopped.
- 10–15 small onions, chopped.
- 3 green chilies, sliced.
- 1 tbsp red chili powder.
- 2 tbsp Kashmiri Chili Powder.
- 1 tsp black pepper powder.
- 1/4 tbsp fenugreek powder.
- 1/2 tbsp turmeric powder.
- 1 tsp mustard seeds.
- 2 sprigs curry leaves.
- 2 tbsp ginger-garlic paste.
- 3 tbsp coconut oil.
- Salt to taste.
- 2–3 glasses water (adjust for consistency).
Instructions
- Heat coconut oil in a kadhai or clay pot (manchatti).
- Add mustard seeds until they splutter, then add curry leaves.
- Sauté shallots, green chilies, and ginger-garlic paste until translucent.
- Add tomatoes and cook until mushy.
- Mix turmeric, fenugreek, red chili, and Kashmiri chili powders with water into a paste.
- Add the spice paste and fry for 2-3 minutes.
- Pour water to reach desired consistency and bring to a boil.
- Add salt and kadampuli, simmer for 5-8 minutes.
- Add ayala pieces and cook on medium heat for 5-8 minutes.
- Optional: Top with pan-fried small onions.
Notes
Traditional Tip: Clay pot (manchatti) usage boosts the curry’s flavor
Fish Selection: Fresh mackerel pieces give best results
Spice Level: Adjust chili powders based on your preference
Consistency: Gradual water addition helps achieve desired thickness
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Cuisine: Indian