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 Naadan Ayala-manga curry

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yeldo987
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PostSubject: Naadan Ayala-manga curry   Wed May 19, 2010 5:12 pm


Kerala
cuisine without fish curry is unimaginable. The recipe, taste and look
of fish curry varies from region to region. Fish curry in South Kerala
will be red in colour and will usually be made without using coconut
whereas in north Kerala it usually is yellow in colour and will contain
coconut. Both the versions have its own unique taste and feel.



Fish
curries also differ very much in taste depending on what ingredient is
used for the tangyness/sour/puli of the curry.Usually
kudampuli(Gamboge) , tamarind and raw mango is used for puli. I have
also heard that in some parts of Kerala they use yogurt in fish curry.



So here goes the recipe for Thrissur style aila-manga curry.



Ingredients:


1/2 kg Aila (Mackerel) - (cleaned and cut into pieces)
1 Raw mango (small) (peeled and cut into pieces)
1 chopped Tomato
1 tbsp chopped Ginger
3 chopped Green chillies
1 tbsp Curry leaves
1/2 tbsp Coconut oil
2 chopped Shallots
Salt to taste



To grind:


1/2 cup Grated coconut
1 tbsp Chilly powder
1 1/2 tbsp Coriander powder
1/4 tbsp Turmeric powder




To temper:


1 tbsp Curry leaves
1 tbsp Coconut oil
3 or 4 chopped Shallots




Preparation:


1.Place ingredients 2 to 9 in the cooking vessel and mix it with hand.
2.Add the ground paste and one and half cups water.Bring it to boil.
3.When
the mixture boils add the fish and let it cook for about 7 minutes or
until done. 4.In a kadai pour coconut oil and ingredients for
tempering.

5.Pour the tempering on to the gravy when shallots turn brown.
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