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Main Course

Ayala pollichathu

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 2 servings

2 nos Mackerel / Ayala
1 nos Onion
1 nos Tomato
1 tsp Ginger garlic paste
Curry leaves, a few
2 tbsp Oil
11/2 tsp Chilly powder
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Marinate fish with 1 1/2 tsp red chilly powder, 1/4 tsp turmeric powder and salt to taste. Set aside for 15 minutes. Then fry both sides in 2 tbsp hot coconut oil. Set aside and chop onion, tomato and green chilly.
Step 2
Heat the oil in the same pan and add ginger garlic paste and cook until raw smell disappears. Add finely chopped onion and salt to taste (or shallots), Fry well.
Step 3
When onion gets fried, add sliced tomatoes, green chillies and curry leaves. Then add red chilly powder, turmeric powder and fry till tomatoes become mushy.
Step 4
Get half masala from the pan and place it in a banana leaf.
Step 5
Place fried ayala on the top of masala. Cover fish with remaining masala and cover all the sides of fish with the banana leaf.
Step 6
Cover the pan Continue cooking for 4 to 6 minutes.
Step 7
Serve while still hot with rice.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

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Main Course

Ayala pollichathu

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 2 servings

2 nos Mackerel / Ayala
1 nos Onion
1 nos Tomato
1 tsp Ginger garlic paste
Curry leaves, a few
2 tbsp Oil
11/2 tsp Chilly powder
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Marinate fish with 1 1/2 tsp red chilly powder, 1/4 tsp turmeric powder and salt to taste. Set aside for 15 minutes. Then fry both sides in 2 tbsp hot coconut oil. Set aside and chop onion, tomato and green chilly.
Step 2
Heat the oil in the same pan and add ginger garlic paste and cook until raw smell disappears. Add finely chopped onion and salt to taste (or shallots), Fry well.
Step 3
When onion gets fried, add sliced tomatoes, green chillies and curry leaves. Then add red chilly powder, turmeric powder and fry till tomatoes become mushy.
Step 4
Get half masala from the pan and place it in a banana leaf.
Step 5
Place fried ayala on the top of masala. Cover fish with remaining masala and cover all the sides of fish with the banana leaf.
Step 6
Cover the pan Continue cooking for 4 to 6 minutes.
Step 7
Serve while still hot with rice.