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Main Course

Fish Aviyal

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.

Ingredientsfor 4 servings

1/2 kg Fish
2 tbsp Coriander
6 nos Dry chillies (Kollamulaku)
Turmeric powder A pinch
5 nos Button onions (Kunjulli)
3 nos Garlic pods
1 cup Green mango slices
Curry leaves
1 tbsp Onion — sliced
1/2 tsp Ginger — sliced
3 nos Slit green chillies
1/2 cup Coconut — ground
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
Broil the coriander, chillies, turmeric, onions and garlic in a hot greased skillet.
Step 2
Grind the broiled ingredients to a fine paste.
Step 3
Mix together the paste, fish, mango pieces, curry leaves and salt along with two cups of water and cook on a moderate fire.
Step 4
When it starts to boil, add the onion, ginger and green chili mix, the ground coconut with 1/4 cup of water.
Step 5
Let the curry simmer and thicken.
Step 6
Finally, pour the oil onto the curry and gently shake the pan. Remove from fire.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Fish Aviyal

Ingredientsfor 4 servings

1/2 kg Fish
2 tbsp Coriander
6 nos Dry chillies (Kollamulaku)
Turmeric powder A pinch
5 nos Button onions (Kunjulli)
3 nos Garlic pods
1 cup Green mango slices
Curry leaves
1 tbsp Onion — sliced
1/2 tsp Ginger — sliced
3 nos Slit green chillies
1/2 cup Coconut — ground
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
Broil the coriander, chillies, turmeric, onions and garlic in a hot greased skillet.
Step 2
Grind the broiled ingredients to a fine paste.
Step 3
Mix together the paste, fish, mango pieces, curry leaves and salt along with two cups of water and cook on a moderate fire.
Step 4
When it starts to boil, add the onion, ginger and green chili mix, the ground coconut with 1/4 cup of water.
Step 5
Let the curry simmer and thicken.
Step 6
Finally, pour the oil onto the curry and gently shake the pan. Remove from fire.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.