Ayala (Mackerel) Curry with Green Mangoes

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.

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.

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.

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.

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.