Ayala (Mackerel) Curry with Green Mangoes
A spicy coconut-based mackerel curry inspired by the coastal flavors of Kerala, India, featuring green mangoes and locally sourced ingredients.
Ingredients
For the Mackerel
- 2piecemackerel
- 1tspsalt
- 1tspchilli powder
- 1tbsplemon juice
- 2tbspcoconut oil
- 1tspground ginger
- 4clove garlic (minced)
- 4dried chillies
For the Curry
- 1red onion (thinly sliced)
- 2piecegreen chillies (Slit lengthwise)
- 1tspfenugreek seeds
- 1tspturmeric powder
- 2cupsgreen mangoes (cubed)
- 1cupwater
For the Coconut Paste
- 1/2cupcoconut cream
- 2medium red onions
- 4clovegarlic
- 1pieceginger
- 2green chillies
- 1tspred chilli powder
- 1tspturmeric powder
- 1tspsalt
For Garnish
- 1bundlefresh coriander
How to make Ayala (Mackerel) Curry with Green Mangoes
Preparing the Mackerel
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.
Cooking the Curry
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.
Making the Coconut Paste
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.
Final Steps
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.
Tips & Tricks
Ensure the mackerel is fresh for the best flavor.
Adjust the amount of chillies to suit your spice preference.
