Ayala Mulakittatu is a tempting fiery red curry that tastes so good with rice. I don't need any side dishes if I have this curry. With the summer vacation almost coming to an end, we need to have such handy easy recipes to make when we run out of time.
I was amazed to hear " This curry is so yumm." from my son. He has always been a big fan of Nadan Meen Curry but never Meen Mulakittatu. But now when the curry was made this way he just loved it.
Ayala/ Mackerel - 4 medium size
Cheriya Ulli / Shallots - 1 cup
Savala / Onion - 1 medium
Tomatoes - 4 big ripe ones
Tamarind - size of a lime
Chilly - 2
Ginger - 1 1/2 '' piece
Piriyan Mulaku Podi / Kashmiri Chilly Powder - 1 tbsp
Fish Masala - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Salt - as per taste
Coriander Leaves - 1/4 cup
Curry leaves - 2 sprigs
Coconut Oil - 1 tbsp
Clean and cut the mackerel into medium size pieces.
Chop the tomatoes and pulse it in a mixer.
Strain through a filter. Reserve the residue.
Chop the shallots, onions, chilly and ginger roughly.
Blend it in a mixer along with the tomato residue and tamarind.
Strain through a filter.
Then add 1 cup water into the strainer and squeeze out the juices using a spoon.
In a kadai transfer the filtered sauce. Cook on high flame.
Add salt and the masalas - coriander, turmeric and fish masala.
When the mixture starts to boil add the mackerel slowly.
Lower the flame to medium.
When fish is cooked switch off the flame.
Add coriander leaves and curry leaves.
Add the coconut oil and serve hot with rice.
Make sure the fish is fresh.
Use red ripe tomatoes.
I used Eastern Fish Masala.
Sending this post to the Kerala Kitchen Event hosted by The Cooking Doctor