Varutharacha Ayala Curry

Ingredients

1. Ayala / Indian mackerel – 1 kg

2. Coconut oil – 1.5 tbsp

3. Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

4. Ginger – 2 tp, finely chopped

    Garlic – 3 cloves, finely chopped

    Pearl onions – 5, sliced

    Green chilies – 3 – 4, slit

5. Kudam puli / gamboge – 4 (Soak them in warm water for 15 minutes and tear into small pieces)

   Curry leaves – 1 sprig

6. Salt – To taste

To roast

7. Grated coconut – 1 cup, heaped

8. Kashmiri chilly powder – 4 tsp

   Coriander powder – 2 tsp

   Fenugreek powder / uluva podi – 1/8 tsp

Method

1. In a pan at medium-high heat, roast grated coconut until golden-brown stirring continuously. Bring down the heat to low and add chilly powder, coriander powder and fenugreek powder. Stir for a minute and switch off. Cool down and grind to a very fine paste adding little water.

2. Heat 1.5 tbsp coconut oil in a meen chatti / clay pot. Splutter mustard seeds and fry dry red chilies. Add ginger, garlic, pearl onions and saute for 3 – 4 minutes until pearl onions change color. Add ground coconut paste, kudam puli pieces, around 1.5 cup water and enough salt. Bring to a boil and cook for a minute. Add the fish pieces. Cover and cook for about 20 minutes or until the fish pieces are done and gravy is medium-thick. Add a tsp of coconut oil and a few curry leaves. Serve after 30 minutes with hot rice and other side-dishes. This tastes best the next day.