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Of Flavours & Tastes…

Ayala Pachathengayaracha curry (Mackerel in Ground Coconut curry)




Ingredients

  • 4 mackerels 
  • 1 piece of ginger
  • 4 shallots chopped
  • 2 green chillies
  • 1/2 tsp fenugreek seeds
  • 2 spring curry leaves
  • 2 tbsp coconut oil
  • 1/4 tsp turmeric powder
  • 7-8 pieces of sour mango/2 coccum (I used both since my mango was not that sour)
  • 3/4 cup water
  • salt

To grind

  • 1 cup grated coconut
  • small piece of ginger
  • 2 shallots
  • 2 tsp chilly powder
  • 3/4 tsp coriander powder
  • 1/2 cup water

Method

  • Clean and cut each mackerel  into two pieces
  • Grind everything in particular section to a smooth paste adding water
  • Heat coconut oil in a Man chatty (earthernware) or pot and splutter fenugreek seeds.
  • Add ginger,green chillies,chopped shallots,curry leaves and sauté well.
  • Mix in the turmeric powder.Add water and let it simmer.
  • Add mango pieces/coccum and cook with a closed lid for 3 minutes 
  • Pour the coconut paste along with little water cleaning the grinding jar and shake the pot holding both sides.
  • Bring to boil and cook in medium flame for another 5-6 minutes or till the gravy turns thicker and oil floats over the top.The curry usually is a medium thick gravy.
  • Serve with Choru/cooked rice and thoran !!
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2 comments on “Ayala Pachathengayaracha curry (Mackerel in Ground Coconut curry)

  1. Suja Sugathan
    March 8, 2011

    Your blog and its pics make me nostalgic..all tvm style recipes..my grandmother makes this similarly..drool.

    Like

  2. Shabs..
    May 17, 2011

    I love your blog and recipes..especially fish curries and vegetables..I am definitely coming back…
    love,
    shabs.

    Like

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This entry was posted on March 8, 2011 by in Fish, kerala food.

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