Naadan Ayala-manga curry

Kerala cuisine without fish curry is unimaginable. The recipe, taste and look of fish curry varies from region to region. Fish curry in South Kerala will be red in colour and will usually be made without using coconut whereas in north Kerala it usually is yellow in colour and will contain coconut. Both the versions have its own unique taste and feel.

Fish curries also differ very much in taste depending on what ingredient is used for the tangyness/sour/puli of the curry.Usually kudampuli(Gamboge) , tamarind and raw mango is used for puli. I have also heard that in some parts of Kerala they use yogurt in fish curry.

So here goes the recipe for Thrissur style aila-manga curry.

Ingredients:

1/2 kg Aila (Mackerel) - (cleaned and cut into pieces)

1 Raw mango (small) (peeled and cut into pieces)

1 chopped Tomato

1 tbsp chopped Ginger

3 chopped Green chillies

1 tbsp Curry leaves

1/2 tbsp Coconut oil

2 chopped Shallots

Salt to taste

To grind:

1/2 cup Grated coconut

1 tbsp Chilly powder
1 1/2 tbsp Coriander powder
1/4 tbsp Turmeric powder

To temper:

1 tbsp Curry leaves
1 tbsp Coconut oil
3 or 4 chopped Shallots

Preparation:

1.Place ingredients 2 to 9 in the cooking vessel and mix it with hand.

2.Add the ground paste and one and half cups water.Bring it to boil.

3.When the mixture boils add the fish and let it cook for about 7 minutes or until done. 4.In a kadai pour coconut oil and ingredients for tempering.

5.Pour the tempering on to the gravy when shallots turn brown.