Mackerel also known as Ayilai meen or kanangeluthi is a great tasting fish when prepared as a curry or fry. When prepared as a curry, the fish often lends a distinctive and irresistible flavor to the curry itself. Try this simple tamarind based aiyla meen kulambu recipe and let me know how it was…
Ingredients:
Mackerel fish: 2 big (approx 15 – 20 pieces)
Tamarind: 2 big lemon size balls
Tomato: 1 big or 2 medium
Onion: 1 big or 2 medium (finely chopped)
Green chili: 4 (slit lengthwise)
Mustard seeds: 2 tsp
Curry leaves: 1 cup
Fenugreek seeds (Vendhayam): 1 tsp
Chili powder: 1 – 2 tbsp
Coriander powder: 3 – 4 tbsp
Turmeric powder: 1/2 tsp
Grated coconut: 1-1/2 cup (Note: you may used dry grated coconut if you do not get fresh ones)
Coriander leaves/Cilantro leaves: 1/2 cup (finely chopped)
Cooking oil: 2 – 3 tbsp
Salt – to taste
To Marinate:
Turmeric powder: 1/2 tsp
Chili powder: 4 tsp
Cooking oil: 1 tsp
Water: 1 – 2 tsp
Sesame seed oil : 1 tbsp or Coconut oil: 1 tbsp (optional)
Salt – to taste
Method:
Step 1: Wash and clean the fish well and cut into 1/2 inch thick slices
Step 2: Mix the ingredients in the “To marinate” list such that they form a thick paste. Then evenly spread over the fish pieces to marinate the same and set aside.
Step 3: Soak the tamarind in water for about 15 – 20 minutes and extract the water from the same.
Step 4: Grind the tomatoes and coconut together into a fine paste. (Note: For this curry to taste well and have the right consistency, the coriander powder ought to be fine. If the coriander powder that you use is a little coarse in texture, you may grind it along with the tomato and coconut)
Step 5: Mix the ground paste along with chili powder, coriander powder, turmeric powder, salt and tamarind extract. Add water to this to get a watery consistency for the curry mixture. Taste to check if everything is just right 🙂
Step 6: Heat oil in a pan, splutter the mustard seeds and then add fenugreek seeds, curry leaves and green chili, Saute for a few seconds and allow the chili to splutter. Then add the onions and saute until the onions turn golden brown.
Step 7: Add the curry mixture and bring to a boil. Cover partially and allow to boil for a while until the raw smell of the ingredients vanishes and the curry has reduces to about 3/4th of the quantity. (Note: Care must me taken that the curry does not become too thick at this stage. Although the quantity has reduced, the curry should still be a little watery.)
Step 8: Add the fish pieces, cover and cook in mid-high heat for about 15 minutes or until the fish is completely cooked.
Step 9: Reduce the heat to low, add a tsp of sesame seed oil or coconut oil over the curry and allow to boil for about 5 minutes. If the above oils are not available, you can just pour 1/2 tbsp of cooking oil over the curry and allow to boil. (Note: The sesame seed oil and coconut oil give a good aroma to the curry. If you do not have them readily available, it is still fine… you curry will still taste and smell great 🙂 )
Step 10: Garnish with coriander leaves / cilantro leaves.
Tasty mackerel fish curry is ready. Serve with steamed plain rice or dosa or idli. Also try this simple mackerel fish fry recipe for the perfect side dish for your mackerel fish curry. The same curry method can be used for making curries with other fish as well.
Tip: Always fish curry tastes even better, when you allow the fish to stay in the curry for some time before you serve. So if possible, try to prepare well in advance and allow about 2 – 3 hours before serving. Heat before you serve.
Simply Delicious 