Ayala Curry
This homestyle mixed curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 4 servings
- 250 g Ayala
- 1/2 cup Coconut
- ¼ Teaspoon Turmeric
- 2 Tablespoon Chilli powder
- 1 Tablespoon Corriander powder
- 2 Tablespoon Oil
- Ginger Small piece(crushed
- 6 nos Garlic — crushed
- 1 tsp Mustard & (Uluva)
- 2 nos Green chillies
- Curry leaves
- Tamarind lemon sized(soaked in some warm water
- Salt, to taste
- Curry leaves, a few
Preparation
Step 1
Grind coconut with turmeric powder to fine paste.
Step 2
Boil oil in a clay pot and fry mustard and uluva, curry leaves, ginger, garlic, green chillies, chilli powder and coriander powder one by one in low flame and let the oil separate.
Step 3
Cook in low flame and you will discover oil oozing out.
Step 4
Stir in coconut paste, tamarind water and let it boil.
Step 5
Add required salt.
Step 6
Add fish and cook in low flame.
Step 7
Ayala fish gets cooked fast.
Step 8
Now Ayila curry is ready.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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