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A classic Kerala fish curry featuring tender mackerel simmered in a tangy, spicy coconut milk gravy. Flavored with kudampuli (Malabar tamarind) and fragrant spices, it's a coastal delight best served with steamed rice or appam.
For 4 servings
Preparation
Sauté Aromatics
Cook the Spices
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A classic Kerala fish curry featuring tender mackerel simmered in a tangy, spicy coconut milk gravy. Flavored with kudampuli (Malabar tamarind) and fragrant spices, it's a coastal delight best served with steamed rice or appam.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 515.72 calories per serving with 25.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Cook the Fish
Finish the Curry
This curry works beautifully with other oily fish like sardines (mathi), kingfish (neymeen), or pomfret. Adjust cooking time based on the thickness of the fish.
For a spicier, thinner curry, omit both thin and thick coconut milk. Use about 2 cups of water instead and increase the chili powder for a fiery red fish curry.
Instead of coconut milk, use a freshly ground paste of 1 cup grated coconut, 4-5 shallots, 1/2 tsp turmeric powder, and 2 tsp chili powder for a thicker, more rustic gravy.
Mackerel is one of the best dietary sources of Omega-3s, which are crucial for reducing inflammation, supporting brain function, and promoting cardiovascular health.
The combination of turmeric (containing curcumin), ginger, garlic, and Omega-3s from the fish gives this curry potent anti-inflammatory benefits.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Spices used in the curry, such as chili powder and fenugreek seeds, are known to have properties that can help boost metabolism and aid in digestion.
One serving of Ayala Curry contains approximately 500-550 calories, depending on the fat content of the mackerel and the amount of coconut milk used.
Yes, Ayala Curry is quite healthy. Mackerel is an excellent source of Omega-3 fatty acids, which are beneficial for heart and brain health. The use of spices like turmeric and ginger adds anti-inflammatory properties, and coconut milk provides healthy fats.
Kudampuli, also known as Malabar tamarind or fish tamarind, is a dried fruit that imparts a unique sour and slightly smoky flavor. If you can't find it, you can substitute with a few pieces of kokum or 1-2 teaspoons of thick tamarind paste, though the flavor profile will be different.
Absolutely. While a clay pot adds a traditional, earthy flavor, you can achieve great results using any wide, heavy-bottomed pan or Dutch oven.
Thick coconut milk can curdle or 'split' if it's boiled. Always add it at the very end of the cooking process over the lowest heat and warm it through gently without bringing it to a boil.
You can store the curry in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and taste even better on the second day.