Naadan Ayala curry (Kerala Mackerel curry)

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Update with new pictures.
IMG_6220You need
  • Mackerel – 500 grams
  • Small onion – chopped ½ cup
  • Ginger – sliced 1 teaspoon
  • Green chilies – 2 slit lengthwise
  • Curry leaves – 2 twigs
  • Kudampuli/Gambooge – 4-5
  • Coriander powder – 4 tablespoon
  • Kashmir chili powder – 2 tablespoon
  • Turmeric – ¼ teaspoon
  • Crushed pepper – ½ teaspoon
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1/2 cup
  • Oil – 2 tablespoon
  • Fenugreek – ½ teaspoon

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How to –
  • Heat oil in a pan. Add the fenugreek and let it start to splutter.
  • Add the ginger, garlic, curry leaves and green chilies. Sauté till the raw smell is gone.
  • Add the onion and cook till the onions turn golden brown
  • Add all the dry masala powder, Kudampuli/Gambooge, salt and fry till oil start to separate.
  • Add the thin coconut milk and bring to boil.
  • Add the fish,cook till done and the gravy is thick.
  • Add the thick coconut milk. Swirl the pan lightlyand bring to boil.
  • Turn off the heat. Serve with rice.
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