30 September 2012

Ayala Chuvannulli Curry / Mackerel Shallots Curry

Fresh Mackerel - love them. It is one of the 10 super foods to prevent heart disease. It is an excellent source of Omega 3 fatty acids and minerals which help body prevent heart problems. And if it is a yummy curry like this one I can have any amount of it.



INGREDIENTS
Recipe Source - Shantha Aravindan

Mackerel / Ayila - 3 large cut into 3 pieces
Tamarind / Puli - size of a lime soaked in 2 cups water
Kashmiri Chilli Powder / Piriyan Mulaku Podi - 2 tbsp
Ginger / Inji - 2 tsp finely chopped
Garlic/ Veluthulli - 5 finely chopped
Green Chilly / Pacha Mulaku - 3 slit into 2
Tomato / Thakkali - 1 large roughly chopped
Salt - as required
Shallots / Chuvannulli - 1 cup finely chopped
Curry Leaves / Kariveppila- 1/4 cup finely chopped
Fenugreek Powder/ Uluva podi - 1/4 tsp
Coconut Oil / Velichenna - 2 tbsp



METHOD
Cut and clean the Mackerel. Discard the head. Cut it into 3 broad pieces.
Soak the tamarind in water. Squeeze the tamarind in the water to extract the pulp. Strain and pour it into a wok/ pan.
Add in the chilly powder, turmeric, ginger, green chilly, garlic, tomato and salt.
Slowly add the fish.
Let it come to a boil on high flame. It will take appoximately 5 minutes for the fish to cook after it comes to a boil.
In the mean time, mix the shallots and curry leaves in the coconut oil. Squeeze well with hand and mix for 30 seconds.
Once the fish is cooked add the shallot mixture. Stir slowly. Check salt. Bring to boil for 30 seconds. Remove from flame and tip in the fenugreek powder on top.
Keep it closed for 15 minutes. Serve with rice or even chapathi.


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4 comments:

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