A spicy coconut-based mackerel curry inspired by the coastal flavors of Kerala, India, featuring green mangoes and locally sourced ingredients.
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Score the mackerel and rub in salt and chilli powder. Drizzle with fresh lemon juice.
Pan fry the seasoned mackerel in coconut oil with ground ginger, garlic, and dried chillies for 2 minutes on each side until the skin is crispy and golden brown. Remove from pan and set aside.
In a fresh wok, add red onion, slit green chillies, and fenugreek seeds to coconut oil. Stir in turmeric powder.
Add the fried fish to the wok.
Add chopped green mangoes and a cup of water or enough to just cover the fish. Cover and cook for 5 minutes.
In a food processor, combine coconut cream, red onions, garlic cloves, ginger, green chillies, red chilli powder, and turmeric powder. Blend to make a paste. Season with salt.
Pour the coconut paste over the fish and gently mix to avoid breaking the fish. Cover and cook over low heat for another 10 minutes.
Garnish with fresh chopped coriander.
Serve hot with basmati rice.
Ensure the mackerel is fresh for the best flavor.
Adjust the amount of chillies to suit your spice preference.
How do I make Ayala (Mackerel) Curry with Green Mangoes step by step?
To make Ayala Curry, start by scoring the mackerel and rubbing it with salt and chilli powder, then drizzle with lemon juice. Pan fry the mackerel in coconut oil until crispy. In a separate wok, sauté red onions, slit green chillies, and fenugreek seeds in coconut oil, then add the fried mackerel and chopped green mangoes with water. Cover and cook for 5 minutes. Blend coconut cream, red onions, garlic, ginger, green chillies, red chilli powder, and turmeric into a paste, season with salt, and pour it over the fish. Cook on low heat for another 10 minutes and garnish with fresh coriander before serving with basmati rice.
Is Ayala Curry suitable for a gluten-free diet?
Yes, Ayala (Mackerel) Curry is naturally gluten-free as it uses fresh ingredients like mackerel, green mangoes, and spices without any gluten-containing components. Just ensure that any additional ingredients or sides, like rice, are also gluten-free.
What can I substitute for mackerel in this curry recipe?
If you can't find mackerel, you can substitute it with other firm fish like salmon or trout. Alternatively, for a vegetarian option, you could use tofu or chickpeas, though the cooking time may vary.
How should I store leftover Ayala Curry?
Store leftover Ayala Curry in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water if needed to maintain the sauce's consistency.
What dishes pair well with Ayala (Mackerel) Curry?
Ayala Curry pairs beautifully with basmati rice, which helps soak up the flavorful coconut sauce. You can also serve it with naan or roti for a complete meal. A side of cucumber salad or pickled vegetables can add a refreshing contrast to the spicy curry.
