Kappa & Ayala Curry:  Straight From The Malayali Kitchen

The straightforward yet delectable Ayala curry, or mackerel fish curry, is a meal that every Malayali mother is familiar with like the back of her hand. This flavorful curry is a staple in homes across the state and is frequently served with white rice or mashed tapioca (kappa). This recipe for ayala curry is ideal for a quick lunch for two. It's tangy, spicy, and quite simple to prepare. This dish also calls for a component that is particularly popular in Malyali kitchens but uncommon elsewhere in the nation: kadampuli. 

India is home to the Ayala, often known as the Indian mackerel. This fish, which is also known as bangada or kaanankeluthi, is used in a wide range of cuisines (from curries to fried preparations) because of how rapidly it cooks, how readily it can be found, and how little it costs. We provide them whole, cleaned, and in curry cuts at Licious so that you won't have to spend extra time cleaning and chopping while preparing this delicious ayala curry. The fish's moderate flavour makes it suitable for usage in/along with marinades and gravies that are spicy and flavorful. It is also abundant in a number of minerals, including protein, vitamin B12, vitamin A, zinc, copper, selenium, potassium, phosphorus, iron, magnesium, and omega 3 fatty acids. A medium-sized fish needs a lot of nutrition. The benefit of using ayala in this recipe is that the fish doesn't need to be marinated in advance. Cooking it is one of the final steps in this recipe since it cooks quickly and takes on the flavours of the gravy beautifully. 

Similar to ordinary tamarind, kadampuli is used as a sourcing agent in the majority of Keralan curries. It is also used in Karnataka, where it is referred to as uppage. In most recipes, the fruit's rind or essence is used to add tartness (in this recipe, we'll use the rind). Additionally, Assam, Thailand, Malaysia, Burma, and other Southeast Asian nations use it. It is distinct from conventional tamarind because of its characteristic sweet-sour flavour. 

It is well-known for its abilities to aid in weight loss, lower insulin levels, regulate blood sugar, and improve digestion. In general, it is a nice addition to any dish that uses gravy. If you're unable to acquire kadampuli, this recipe lets you use normal tamarind in its place.

Ingredients For Mackerel Curry:

    1 kg - Mackerel fish

    3 or 4- curry leaves 

    9 or 10 nos - sprigs Shallots 

    3 nos - Green chilli 

    1 nos - Ginger 

    5 or 6 nos - Garlic 

    4 or 5 pieces -Malabar tamarind 

    1 1/2 tbsp - Red chilli powder 

    1 tbsp - Turmeric powder 

     1 tsp - Mustard seed

    1 tsp - Fenugreek seed 

    1 or 2 tsp - Salt 

    2 or 3 tbsp - oil 


    Malabar tamarind, water, and a bowl: soak for 15 minutes.

    The mackerel fish should be cut and cleaned before being added to a pan with salt and thoroughly mixed.

    After that, thoroughly wash them with clear water.

    The cleaned mackerel fish must now be cut into medium-sized pieces and left aside.

    Fenugreek and mustard seeds are added to hot oil in the pan and allowed to sputter for a brief period of time.

    Then add some curry leaves and cook for a short while.

    Add the green chilli and shallots and thoroughly sauté them.

    When the shallots are transparent, add the chopped ginger and garlic and continue to cook.

    After that, add dry spices like red chilli powder and turmeric powder and sauté till the raw spice scent is entirely gone.

    Mix everything thoroughly before adding the water that has been soaked in malabar tamarind.

    Add salt, then thoroughly combine.

    Add some water, stir thoroughly, cover, and thoroughly boil them.

    Add the cleaned mackerel fish pieces now, and combine thoroughly.

    Cook the fish until it is thoroughly done while covered.

    Lastly, season to taste with salt and curry leaves.

    Take out from the flames and set aside.

    Serve tapioca alongside the wonderful and straightforward fish curry.

Ingredients For Tapioca:

    1 kg  - Tapioca 

    1 cup - Grated coconut 

    4 or 5 nos  - Garlic 

    1 tsp - Cumin seed 

    1 or 2 ltr  - Water 

    1 or 2 tsp - Salt 

Method For Preparation:

    In a heavy-bottomed pan, heat the water.

    The tapioca must then have its skin peeled.

    After that, cut it into thin slices.

    The tapioca slices must now be washed, drained, and set aside.

    The tapioca slices must then be added and thoroughly boiled in a pan of hot water.

    Garlic, cumin, and green chilies must now be ground into a fine paste.

    When making a coarse paste, add more grated coconut and turmeric powder.

    The tapioca should be drained of extra water.

    Use a wooden spoon to slightly crush the tapioca before adding salt and the ground coconut mixture.

    For a few seconds, cover and cook.

    Take them out of the heat and thoroughly combine with a wooden roll.

    With the tapioca, serve up the mackerel fish curry.