Monday, 18 January 2016

Ayila Meen Kara Kuzhambu - Spicy Mackerel Fish Curry

Ayila Meen Kara Kuzhambu - Spicy Mackerel Fish Curry, this yummy curry is my Mom's magic recipe. The curry will be super hot and tastes wonderful with hot steamed rice. The main secret of the taste in this curry is shallots. Lot of shallots will be added in the curry. Making this recipe is very easy except one part, peeling and slicing the shallots. If you readily have the peeled shallots, you can make the curry in less than 30 minutes. Lets jump to the recipe...


Ayila Meen Kara Kuzhambu - Spicy Mackerel Fish Curry

Preparation Time: 30 minutes | Cooking Time : 20 minutes | Serves: 4

Ingredients
Ayila Meen / Mackerel Fish - 1/2 Kg.
Peeled and Chopped Shallots - 100 gm.
Tomatoes - 2 No.
Green Chili - 2 No.
Tamarind - 1 Small Lemon Size
Garlic - 15 to 20 Cloves
Curry Leaves - 2 Strings
Chili Powder - 1 tsp.
Coriander Powder - 1.5 tsp.
Turmeric Powder - 1/4 tsp.
Mustard Seeds - 1/2 tsp.
Fenugreek Seeds - 1/4 tsp.
Gingelly Oil - 3 tbsp.
Salt to taste

Method:
1. Keep all the ingredients ready for cooking.
a. Clean and wash the fish.
b. Peel and chop the shallots and garlic cloves.
c. Slice the tomatoes lengthwise.
d. Slit the green chilies.
e. Soak the tamarind in warm water for minimum 15 minute and extract the pulp.
2. Heat oil in a pan and add the mustard seeds. When mustard splutters add fenugreek seeds. Add in the curry leaves and slit green chilies. Saute for a minute. Add the chopped shallots and saute for 2 minutes.
3. Add the chopped garlic and saute till the shallots and garlic turn golden brown color.
4. Add the turmeric powder, chili powder and coriander powder and mix well. Saute it on a low flame for about a minute. If you feel like the spices are sticking to the pan, pour a tablespoon of water and saute it.
5. Add the sliced tomatoes and saute for a minute and add required salt. Cook on medium flame till the tomatoes are soft and mushy.
6. Once the tomatoes are nicely mashed, add in the tamarind extract. Add required amount of water and bring it to boil.
7. Once the curry thickens and the raw smell of tamarind vanishes, add in the fish pieces. Allow it cook on low flame for about 5 to 10 minutes. Once the fish is cooked, switch off the flame.

Ayila Meen Kara Kuzhambu - Spicy Mackerel Fish Curry is ready to serve with hot steamed rice.

Note:
1. This curry tastes good when it is really hot and spicy. If you do not like that way, reduce the spices according to your taste.
2. Same curry can be made using any kind of fish.
3. This curry does not require coconut paste of coconut milk. It taste good without coconut.

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