KERALA RECIPES / MACKEREL FISH CURRY
Malabar style fish curry or Kerala red spicy fish curry is a spicy fish curry recipe which is usually paired with steamed rice. We Malayalees are very fond of Chorum meen mulakittathum. Especially Mackerel or Ayala mulakittath is one of the favorite fish curry recipes for every Keralites. As rice and fish is a staple food in Kerala, this dish with fish is very popular among Keralites and now among tourists who love this God's own country, Kerala. Fish curry with coconut milk, Kerala fish curry, Goan fish curry recipe, Raw mango fish curry, Gamboge fish curry are some of the popular dishes on my blog. As Malabar recipes are very famous for its unique taste and aroma, let's go a ride through the Malabar cuisine. Here am sharing yet another Malabar delicacy with Mackerel / Ayala fish and Malabari spices. For this fish curry, I skipped the use of ginger and garlic. Still, this curry recipe is super awesome. I have shared Malabar fish curry recipe with coconut on my blog a few months back and this fish curry recipe is made without coconut. Hope you all will enjoy this traditional meen curry / traditional Kerala fish curry recipe also for sure. So here is the recipe for Kerala style red hot fish curry/ Malabar meen mulakittath/ Ayala mulaku curry/ Malabar fish curry/spicy fish/ mulaku curry/ mackerel dishes/mackerel recipe/simple fish recipes/how to cook mackerel.
Related fish curry recipes
INGREDIENTS
Mackerel / Ayala - 3 nos, big, cleaned and sliced
Shallots - 12 nos, sliced
Fenugreek seeds (uluva) - 1 tsp
Tomato - 1, big, sliced
Curry leaves - few
Turmeric powder - half tsp
Kashmir chili powder - 2.5 tsp (can add more as per your spice tolerance)
Coriander powder - 1 tbsp
Tamarind (puli) - gooseberry sized, soak in water
Salt - to taste
Coconut oil - 2 tbsp + 1 tsp (final topping)
PREPARATION
Here is the video showing how to make Kerala style Ayala mulakittath / Kerala style fish curry
- Clean the mackerel / ayala and slice it and set aside, drained.
- In a bowl, add tomato slices, curry leaves, coriander powder, turmeric powder, Kashmir chili powder, and salt. Press tightly with your hand and mash it well. Set aside ready.
- Heat oil (2 tbsp) in a clay pot/ manchatti (preferably) and once hot, add fenugreek seed (uluva). Saute slightly (do not let it golden) and then add shallots.
- Saute it until slightly golden. To this, add the mashed tomato mixture. Combine very well.
- Let it cook covered until oil floats on the top and tomato turn mushy.
- Once done, open the lid and add tamarind pulp by squeezing the soaked tamarind (puli) along with tamarind water. Mix well. Let it cook for a while.
- Now add a cup of warm water to it and let it cook for another 8 minutes over a medium flame.
- When done, check for salt and add the sliced fish one by one.
- Make the flame medium-low and cook covered for 5 minutes or until fish is done. No need of cooking fish for long.
- Once done, sprinkle coconut oil (1 tsp) and cover it. Remove from flame. Let it stay aside for an hour that makes the fish curry recipes perfect.
- Serve after an hour (preferably few hours). Delicious, finger-licking fish curry is ready.
- Serve along with steamed rice, chapati, paratha etc.
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Also please watch the video of a special prawns fry below:
1 comment:
Thanks for sharing an interesting post for foodies. It is helpful about some Upalis Melbourne. Nice job. To be continue.
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