Mackerel / Ayala Fry

Wash and clean fish pieces. Make sure to drain out water completely. Blend red chilli powder, black pepper corns, turmeric powder, shallots, garlic cloves and salt and make a thick paste without adding water. Create fine cuts on both sides of the fish to get the masala in. Marinate fish with this thick paste and refrigerate for 1-2 hours.

InĀ  deep saucepan /tawa heat 3-4 tbsp refined oil. Arrange fish pieces and shallow fry till golden brown and crisp on both the sides on medium heat. Drain on paper towels to absorb extra oil.

Mackerel Fry

Ayala / Mackerel Fry


Sardine (Mathi/Chala) Curry

Clean and cut the fish pieces. In deep saucepan/kadhai or kalchatti, add fish, sliced onions or shallots, slitted green chillies, ginger, curry leaves, turmeric powder, chilli powder, salt, tamarind pulp and water. Bring to a boil and cover with a lid. Cook at medium flame. Add sliced tomato and cook for another 4-5 minutes. Cook until the fish gets done and adjust the gravy according to your consistency.

Add some curry leaves or coriander leaves and switch off. Add a tsp of coconut oil.

Chala Curry

Mathi/Chala Curry