Ayala- Mangatholi Curry | Mackerel in a Spicy Coconut N' Mango sauce | Kukskitchen

My dear friend S has been making my mouth water for so many months now with her ayala-manga curry. It is time I make it and post it to give my gastric juices a rest.

Jokes apart - thank u so much dear for reminding me of this fantastic combination which I'd forgotten. I made this with dried salted mango. OMG the taste was out of this world. This is by far the best fish curry I've ever made myself and had. Slurpppppp.

A few things before we start:
- Use Indian Mackerel for best results.
- Use fresh coconut for the paste, but if you can't manage any, use desiccated coconut for not-so-bad results.

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 Mackerel in a Spicy Coconut N' Mango sauce

അയല - മാങ്ങാത്തൊലി കറി

Serving 4-5 people

Cooking time 25-30 minutes 

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Ingredients:

1- Ayala/ Mackerel - 500 g

2- Grated Coconut - 1 1/2 cups

    Shallots - 4-5 

    Red chilli powder - 1/2 tbsp
    Coriander powder - 1 tbsp
    Turmeric powder - 1/4 tbsp

3- Raw mango or Dried salted mango - 1 small
    Green chilli - 2
    Curry leaves - 1 stem

4- Sliced Tomato - 1

5- Coconut oil - 1 tbsp
6- Salt to taste
7- Water - enough to cover the fish

Directions :

• Make a fine paste of (2) along with little water and keep aside.
• Clean and cut fish in to medium sized pieces.
• Layer curry leaves at the bottom of a terracotta pot / മീൻ ചട്ടി. Mix fish pieces with (3), salt and coconut paste and place on top of the curry leaves.  
• Cook on medium heat till the sauce starts to boil, add sliced tomatoes.
• Continue to cook till the fish is done and the gravy thickens. Make sure to swirl the pot to mix. Do not use a spoon to keep the fish pieces intact.
• Once the fish is cooked add one tablespoon of coconut oil and remove from flame.

Serve hot with rice.

Recipe adapted from: Kothamally

Also check out 

Trivandrum style fish curry with drumsticks

Quick N Easy fish curry

Fish Molee

Fish Mappas

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Thank you xx 

Cheers 

Sherin