Tuesday, September 29, 2009

Pachakaracha ayala curry


















Ingredients
Ayala(indian mackerel) - 4 no
Greenchilli (split into two) - 4 no
Kudampuli /Gambooge- 4 pieces
Curry leaf-8 no
Fenugreek(Uluva) seeds - 1/4 tsp
Water 3 cup
salt- to taste
coconut oil - 2 tbsp
To be ground to a fine paste:
Coconut - 2 1/2 cup
Green chilly - 4 no
Pearl onions(Kunjulli) - 1 no(big size)
Turmeric powder- 1 tsp
Chilly powder - 2 tsp
Method
Clean and slice the fish. Toss with lime juice.Heat oil(one tbsp) in a kadai,add Fenugreek(Uluva) seeds,green chilly and curry leaf. When fenugreek seeds turn brown, slow down the heat and add a pinch of tumeric powder and chilly powder to get nice color.
Then add the ground paste and kudam puli on this,allow it to boil in a medium heat .When the paste boils and aroma comes, add fish pieces. Add water such that the pieces are well immersed in the mix.
:- Add less water, if you want it thick.
Reduce heat to low and cover and let it cook for 10 minutes.do not stir with spoon.Just hold the pan on the sides and shake the pan to mix well.Remove from flame. Add 1 tbsp coconut oil and keep covered.

4 comments:

  1. luks really yummy.. will try

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  2. think great...gonna try

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  3. Your curry looks great Yaar....Taste must also be...If you replace Kudampuli with Raw mango it'll be a different taste .My Mom used to make this during my childhood days...Still I cherish the hot spicy sour curry eaten with piping hot rice.....

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