AuthorChef Soju PhilipKadampanadan Ayala curry is a homely fish curry from my hometown Kadampanad , in Pathanamthitta district of Kerala. This curry was a common dish in the lunch meals in my childhood days and near to vanish in the current era. Very well when we use the oil sardine fish (Ney Mathi), but we can replace with Mackeral (Ayala). This curry well goes with tempered tapioca (Cheeni Vevichathu)- which was a common mans food in those days. I remember those days when my Mom makes this fish curry and serve along with rice and tapioca which we drooled for. Years after when I reached my own place as a Chef, I always cherish those days and dishes and now adays I spent more time to recollect and re capture these recipes from the past and by that the new generation also can have a taste of past. Tribute to my Homeland-Kadampanad, this dish will win your hears , sure.
Clean the mackeral fish, wash well and keep aside. You can use sardines or Seer fish too.
Heat coconut oil and roast the coconut, shallots, curry leaf, methi seeds, dried red chilli and coriander seeds till light brown in color. Remove and cool it. Grind it to a coarse paste like the consistency of chutney.
Soak the tamarind in water and keep.
Place the cleaned fish, ground masala, turmeric powder, sliced green chill, salt and 2 cups of water in a mud pot and cook it in a slow flame.
Add tamarind pulp and diced tomato and simmer it il low flame till it done and gravy is thick.
For tempering- Heat oil, splutter mustard, curry leaf, red chilli and add sliced shallots. Fry quickly till golden in color. Add the chilli powder and quickly remove from the fire and pour over the curry and close with a lid.
Serve hot with boiled rice.
Ingredients
Directions
Clean the mackeral fish, wash well and keep aside. You can use sardines or Seer fish too.
Heat coconut oil and roast the coconut, shallots, curry leaf, methi seeds, dried red chilli and coriander seeds till light brown in color. Remove and cool it. Grind it to a coarse paste like the consistency of chutney.
Soak the tamarind in water and keep.
Place the cleaned fish, ground masala, turmeric powder, sliced green chill, salt and 2 cups of water in a mud pot and cook it in a slow flame.
Add tamarind pulp and diced tomato and simmer it il low flame till it done and gravy is thick.
For tempering- Heat oil, splutter mustard, curry leaf, red chilli and add sliced shallots. Fry quickly till golden in color. Add the chilli powder and quickly remove from the fire and pour over the curry and close with a lid.
Serve hot with boiled rice.
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