Ayala Mulakittathu / Kerala Style Mackerel Spicy Curry

Hi Friends, Ayala Mulakittathu is a spicy fish curry, and a traditional fish curry in kerala. Kerala is a state located along the coastal area of India. Fish plays a very major role in the daily food habbits of a non-vegetarian kerala family. The staple food of kerala is rice and fish. This fish curry is really a very good combination with mashed tapioca. This is fiery red colour curry which is hot as well as tangy. Here I used in this dish is kashmiri chilly powder, which is very mild in hot but gives a very bright red colour. The curry taste really yummy the day after it is prepared. This fish curry is also called as Kuttanadan style fish curry. I have a friend, his name is Ajith and he is from Allepy. He used to tell about this fish curry, and he used to cook this fish curry almost everyday, and its a hit among his room mates. I used kashmiri chilli powder for this recipe which gives this curry a very bright red colour without making it too much hot. So lets see how I prepared this wonderful curry. So dont miss to try this Ayala mulakittathu, send me feed back.



How to Make Ayala Mulakittathu / Kerala Style Mackerel Spicy Curry

Clean the fish pieces with salt and lemon juice and keep it aside.

fish curry

Heat a manchatti / clay pot, pour oil and add  mustard seeds. When it splutter add fenugreek seeds. Saute it for 2 seconds


Now add in shallots, ginger and garlic, green chillies. Saute till shallots turn slightly brown in color.


Then lower down the stove flame to medium low, add chilly powder, corriander powder and Turmeric powder into it and saute it well till raw smell goes on.


Add soaked kudampuli/gambooge with water, and required water( 1 and 1/2 CUP) and allow it to boil for 5- 10 minutes in a medium flame.


Add in the fish pieces and curry leaves in the masala gravy and reduce the flame to low, cook covered clay pot with a lid and cook it for 10- 15 minutes in a low flame.


Add the remaining curry leaves and sprinkle a pinch fenugreek powder on top  and remove from the flame.  Allow it to rest it for 1 hour, serve it along with rice and kappa/tapioca.


Enjoy !! Happy Cooking


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