Taste Of Kerala: Tangy And Spicy Flavors Of Fish
Image Credit: Kerala fish curry/ village cooking

The cuisine of South India is diverse, incorporating specialities from Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, and Telangana. Fish is a key ingredient in the local cuisine for excellent reasons, especially given the convenient access to the southern shore. A mouthwatering variety of fish recipes are available for you to enjoy, making meals a really fulfilling experience. Fish is utilised widely and in a variety of ways to please a variety of palates, from fast fries and fish coated in masala to curries, biryani, and roasts.

Seer, pearl spot, kingfish, Indian salmon, mackerel, tuna, baby sharks, and sardines are just a few of the fish you could commonly see. Along the southwest coast, marinating fish in masalas (turmeric, red chilli powder and salt), coating with semolina crumbs, and pan-frying it till crisp is a common fish preparation method. Fish is cooked in curries with a variety of spices and herbs, including black pepper, curry leaves, fennel, red chillies, cardamom, cinnamon, bay leaves, mustard seeds, and others for a more healthy meal. As flavour enhancers, tomatoes, kokum, coconut milk and tamarind are sometimes used. This may be used as a fast snack or to spice up sambhar-rice dishes on a daily basis. 

Fish is more of staple food for malyalee's. For Ayala Mulakittathu, a mackerel fish is served with red-coloured gravy with a spicy and tangy taste. Parotta, pathiri, etc. go great with this dish.  It is a great recipe for when you have to impress your guests with a delicious lunch or dinner. 


1. 1 kg Mackerel fish 

2. 7 to 8 nos Shallots

3. 1 nos Tomato

4. 1 nos Ginger 

5. 6 to 7 nos Garlic

6. 3 sprigs Curry leaves

7. 3 nos Green chilli

8. small ball Tamarind

9. 1 tsp Turmeric powder

10. 1 ½ tsp Coriander powder

11. 2 tsp Red chilli powder

12. 1 tsp Fenugreek powder

13. 1 tsp Mustard seed

14. 1 tsp Salt

15. 3 or 4 tb Oil

Fish curry/ Pinterest.com

1. Heat oil in a pan, add shallots and saute for 4 to 5 minutes, remove from the pan and keep aside.

2. Then add tomatoes to the hot oiled pan and fry for 5 to 6 minutes and set aside.

3. Then chopped the tomato, and set it aside.

4. Take a small bowl, add tamarind and water soak for some minutes.

5. Then grind fried shallots and tomatoes into a fine puree, and set aside.

6. Heat oil in a heavy mud pot, add mustard seed and fenugreek seed and let it crackle.

7. Add chopped ginger, garlic, curry leaves and green chilli, and sauté them well.

8. Then add curry powders like turmeric powder, coriander powder and red chilli powder, and sauté them well.

9. Add grinded shallots and tomato puree and mix them well.

10. Pour some water, and combine them well.

11. Then pour tamarind-soaked water and salt, and mix them well.

12. Cover and boil them well for 6 to 7 minutes.

13. Finally add mackerel fish, cover and cook till the fish become well cooked. Remove from fire and keep aside.

14. Serve it hot and enjoy your Ayala Mulakittathu. Bon appetite.