Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Ayala In Coconut Milk Masala

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

5 nos Mackerel Ayala
6 nos Shallots (Kunjulli)
2 nos Cloves (Grambu)
1 piece Ginger
1 nos Cardamom (Elakka)
2 nos Cinnamon (Karugapatta)
3 Cloves Garlic
Pepper corns, a few
1 tsp Fennel seeds (Perumjeerakam)
1 tsp Turmeric powder
2 tsp Chilly powder
11/2 cup Coconut milk
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing ayala in coconut milk masala, clean the fish and make slits on it.
Step 2
Crush all ingredients except milk and oil.
Step 3
Apply it on fish and keep for 1/2 hour.
Step 4
Add oil in a kadai. Add fish in it and fry both sides for 2 minutes.
Step 5
Add little coconut milk and cook fish on one side.
Step 6
Turn fish other side and pour the milk fully and cook fish.
Step 7
The gravy should be thick and coated in fish.
Step 8
Remove from fire and pour 2 tsp oil on top and serve.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Jackfruit Chips | Chakka Varuthathu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. ...

30 min|4 servings|4.5

Main Course

Jackfruit Stir Fry-Raw Jackfruit Stir Fry Without Coconut

Today I am bringing you all a mouthwatering kerala style side dish Raw Jackfruit Thoran ( Raw Jackfruit stir fry with...

30 min|4 servings|4

Main Course

Jeeraga Kanji

A famous porridge prepared specially during the time of Ramzan nombu. This special porridge is prepared mainly with r...

25 min|3 servings|4

Main Course

Jeeraka Kanji-Cumin Flavoured Rice Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

25 min|5 servings|4

Main Course

Ayala In Coconut Milk Masala

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

5 nos Mackerel Ayala
6 nos Shallots (Kunjulli)
2 nos Cloves (Grambu)
1 piece Ginger
1 nos Cardamom (Elakka)
2 nos Cinnamon (Karugapatta)
3 Cloves Garlic
Pepper corns, a few
1 tsp Fennel seeds (Perumjeerakam)
1 tsp Turmeric powder
2 tsp Chilly powder
11/2 cup Coconut milk
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing ayala in coconut milk masala, clean the fish and make slits on it.
Step 2
Crush all ingredients except milk and oil.
Step 3
Apply it on fish and keep for 1/2 hour.
Step 4
Add oil in a kadai. Add fish in it and fry both sides for 2 minutes.
Step 5
Add little coconut milk and cook fish on one side.
Step 6
Turn fish other side and pour the milk fully and cook fish.
Step 7
The gravy should be thick and coated in fish.
Step 8
Remove from fire and pour 2 tsp oil on top and serve.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.