Varutha Ayala Curry / Fried Ayala Curry

Yet another fish curry that I often make…

I have made this so many times – I love it for many reasons.  First and most importantly, it tastes amazing.  Second, the fish is fried and then cooked with combination of spices along with coconut milk, gives a special flavor to curry.

• Preparation Time : 30 minute 
• Cooking Time : 20 minutes
• Serves : 4 

To Fry Fish:

• Mackerel /Ayala : 2 (cleaned & cut to pieces)
• Red Chili Powder : 1 1/2 tsp
• Turmeric powder : 1/4 tsp
• Salt to taste
• Coconut oil or Cooking oil to fry 

 

To Grind:

• Shallots /Red Small Onions : 4
• Garlic: 4 cloves (crushed)
• Turmeric Powder : 1/4 tsp
• Red Chilli Powder : 1 tsp
• Coriander Powder : 1 tbsp
• Black Pepper Powder : 3/4 tsp

For Curry: 

• Shallots /Red Small Onions : 1/2 cup (finely sliced)
• Mustard Seeds : 1/2 tsp
• Ginger : 1 '' piece (crushed)
• Green chillies : 4  (slit lengthwise) or to your tolerance level
• Coconut Milk : 2 cup
• Curry leaves : 2 sprig
• Vinegar : 1 tsp
• Salt to taste

Method of Preparation :

1. Make a fine paste of all ingredients, except oil  listed above ' To fry fish' using either oil or little of water.
2. Apply the masala paste and marinate the fish pieces and keep it aside for 1/2 hr.

3. Meanwhile grind the above listed ingredients "To Grind" to paste and set it aside.

3. Heat a pan (preferably in 'manchatti' an earthen pot) and pour required coconut oil (Note : It will enhance the authentic taste)
4. Add the few curry leaves and  fish pieces, 2 or 3 at a time and quick fry the fish pieces on both sides for few seconds. remove and transfer the fried fish to a plate. (Note : No need to fry completely.) Fry all the pieces in the same way.
5. In same frying pan to left over oil, add mustard seeds, when it starts to pop, add curry leaves, ginger, green chillies, and shallots/ small red onions; saute until it is translucent and light brown in color. (Note : This gives an extra flavor to the curry.)
6. Now add the grounded spice masala; mix well and reduce the flame to medium.

7. Add salt and coconut milk and increase the flame, bring to boil and then simmer and cook for 5 minutes.
8. Add vinegar, fried fish pieces and swril the pan /meen chatti and cook for 5 more minutes. Adjust the salt.

9. Adjust the gravy according to your consistency and sprinkle coconut oil and little the curry leaves on the top.
10. Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set.
11. Serve with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku or with Appam and Enjoy!