May 31, 2011

Ayila Kurumulaku Curry (Mackerel or Bangda Pepper Curry)

This is a very spicy and flavorful curry. It tastes great if made with king fish, pomfret or shrimp as well. Tomato and garlic enhances flavor but I did not add either of them as I didn't have any in my fridge!


Ayila/ Mackerel - 3
Onion - 1
Tamarind paste - 1 heaped tsp
Ginger (crushed) - 1" piece
Salt - as per taste
Curry leaves - 3 sprigs
Chilli pd. (optional) - 1 tsp
Turmeric pd. - 1/2 tsp
Coconut oil - 2 tblsp

Roast & Powder the following:

Pepper - 1 tblsp
Jeera - 3/4th tsp
Methi (uluva) seeds - 1/2 tsp
Mustard - 1/4 tsp


1. Clean and cut fish. Chop onion.

2. Once the pepper, jeera, methi and mustard have been roasted and powdered, add little water to it and make a paste.

3. In a claypot add fish pieces, chopped onion, tamarind paste (or pulp from a lime size ball of tamarind), salt, crushed ginger, chilli powder, turmeric powder, 1 sprig curry leaves and bring to a boil or till the fish is cooked. The fish pieces have to be immersed in water, so if required add some more water.

4. Add the pepper paste. Stir gently and cover cook for 2 minutes. Check spice level and salt. Add coconut milk and gently stir. Once the curry cools it tends to get thick, so adjust the consistency by adding more water.

5. Boil on medium to low flame for 2 to 3 minutes. Add the remaining curry leaves and drizzle coconut oil. Cover the claypot.

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