Cooking With Ayala Meen: Savour These Traditional Mackerel Dishes From Tamil Nadu

Nearly each chef, meals author, or self-confessed foodie has a captivating meals story from childhood. Many of those tales typically characteristic a beloved grandmother or mom, they usually steadily revolve across the moments that sparked a lifelong curiosity and fervour for meals, finally main these children to careers within the culinary world. In Tamil Nadu and Kerala, many of those recollections are intertwined with fish curry, involving totally different members of the family in tales of who purchased the fish, the way it was cleaned, the aromas that crammed the home (and drifted to the neighbors), and the way that fish curry finally grew to become a cherished reminiscence.
In a latest dialog about fish curry, Chef Shibu Thampan of Hilton Chennai was transported again to his childhood spent in Kerala and Tamil Nadu. On the middle of his recollections was Ayala Meen (often called Bangude in Kannada), or Indian mackerel. It isn’t solely some of the extensively obtainable fish varieties in Tamil Nadu, Kerala, and throughout India, however it additionally cooks shortly and is comparatively reasonably priced. Many on-line platforms and supermarkets supply this fish in curry cuts or entire and cleaned, making it straightforward to organize.
Chef Shibu recollects how this household recipe from Tamil Nadu was an everyday weekend spotlight throughout his childhood, all the time reminding him of his mom’s heat. Whereas Meen Kuzhambu (fish gravy) is a well-liked dish, you can too attempt making Ayala Fish Fry as a scrumptious aspect or starter.
Additionally Learn: Chettinad’s Kalkandu Vadai Offers A Candy Twist To South Indian Breakfast Staple (Recipe Inside)

Picture Credit score: iStock

1. Aachi Veetu Ayala Meen Kuzhambu

Recipe Courtesy – Shibu Thampan, Government Chef, Hilton Chennai

Elements:

For Masala Paste:

• 2 tbsp Oil
• 100 gm Purple Onion
• 10 gm Curry Leaves
• 30 gm Garlic
• 1 tsp Cumin Seeds
• 1/2 tsp Pepper
• Salt to style

For Kuzhambu:

• 100 ml Gingelly Oil
• 1 tsp Mustard Seeds
• 1/4 tsp Fenugreek Seeds
• 150 gm Peeled & Chopped Shallots
• 30 gm Sliced Garlic
• 10 gm Curry Leaves
• Salt to style
• 100 gm Finely Chopped Tomato
• 1 kg Mackerel Fish
• 2 tbsp Chilli Powder
• 3 tbsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 70 gm Tamarind
• 50 ml Water
• Chopped Coriander Leaves with Stem

Methodology:

For Masala Paste:

• Saute all components in a saucepan over medium warmth, and course of right into a paste as soon as cooled.
• Put aside in a bowl.

Prep:

• In a clay pot, toss the fish with 50 gm of rock salt and 5 gm of turmeric; put aside for 20 minutes.
• Rinse with chilly water earlier than utilizing.
• For Tamarind Water: Soak the tamarind in scorching water for 20 minutes. Combine properly and pressure. Put aside.

For Kuzhambu:

• Use a big 2-litre clay pot or pan to warmth gingelly oil. Add mustard and fenugreek seeds.
• Saute chopped shallots till mushy and light-weight brown.
• Add sliced garlic and curry leaves, cooking till translucent. Add chopped tomatoes, cooking completely.
• Stir in chili, turmeric, and coriander powders, then add the masala paste.
• Add tamarind water and salt to style. Cowl with a lid and prepare dinner till oil separates and floats on high.
• Simmer for 6-8 minutes. Fastidiously add fish items to the gravy and prepare dinner for 4-5 minutes with the lid closed.
• Garnish with chopped coriander leaves and serve with scorching rice or dosa.

Additionally Learn: Say Yay To Lauki With This South Indian Sorakaya Pachadi Recipe – Attempt It Now!

2. Ayala Fish Fry

Elements:

• 1/2 kg Ayala (Mackerel) Fish
• 2 tbsp Chilli Powder
• 1/4 tbsp Turmeric Powder
• 1 tbsp Fennel Powder
• 1 tbsp Pepper Powder
• 1 tbsp Ginger Garlic Paste
• Juice from 1/2 Lemon
• Water to make a thick paste
• Oil for frying
• Salt (to style)

Methodology:

• Clear the fish and make deep slits utilizing a knife.
• Put together a marinade with all components, guaranteeing the fish is evenly coated. Put aside for about an hour.
• Shallow fry in oil till crisp on each side, including curry leaves for further taste.

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. Faculty lunch packing containers are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely bought stronger as I’ve explored culinary cultures, avenue meals and superb eating eating places internationally. I’ve found cultures and locations by means of culinary motifs. I’m equally enthusiastic about writing on client tech and journey.