Ayala Mulakittathu

This is one of my go-to fish curries – Ayala Mulakittathu, made the way I like it: no coconut, no garlic, and no grinding. Just everyday pantry ingredients, layered the right way. The result? A spicy, slightly tangy fish curry that pairs perfectly with Kerala rice, kappa, or even chapathi.

It all starts with a good tempering. I heat coconut oil and add fenugreek seeds – just enough for that slight bitterness that balances the curry. Then I add chopped ginger, green chillies, and shallots. I sauté them patiently until the raw smell disappears. This step sets the base flavour.

Next, I add the spice powders – chilli powder, turmeric, and coriander – and stir just long enough to release their aroma without burning them. Then comes water and the kudampuli (Malabar tamarind), which gives the dish its depth and gentle sourness.

Once the gravy comes to a boil and the masala has blended well, I slide in the cleaned ayala (mackerel) pieces. From here on, I don’t stir too much – just let it simmer gently until the fish is cooked through and the flavours settle into the gravy. Finally, I finish with a handful of fresh curry leaves and a small drizzle of coconut oil.

This curry doesn’t need coconut milk or elaborate prep. It’s straightforward, strong-flavoured, and tastes even better after a few hours. For me, it’s one of those timeless dishes – no shortcuts, no twists – just the real thing, done right.

Print Recipe

0 Add to Favorites

Delicious

Ayala Mulakittathu

Author: Ushadevi Cooking Method: Boiling, Sauteing Cuisine: Kerala Courses: Curries & Side Dishes, Lunch

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ kg Ayala (Mackerel)
• ¹⁄₂ inch Ginger chopped
• 3 teaspoon Chilly powder
• ¹⁄₄ teaspoon Turmeric powder
• 2 teaspoon Coriander powder
• ¹⁄₂ teaspoon Fenugreek
• 4 pieces Dried Cambogia
• 6 Shallot sliced
• 4 Green Chillies splitted
• 2 spring Curry leaves
• Salt and Oil as required

Instructions

1. Heat oil in a pan and add a few fenugreek seeds.
2. Add chopped ginger, green chillies, and sliced shallots. Sauté well until the raw smell disappears.
3. Add chilli powder, turmeric powder, and coriander powder. Mix well and sauté the masala for a minute.
4. Pour enough water into the pan and stir.
5. Add salt and a few pieces of cambogia (kudampuli), and let it come to a boil.
6. Add cleaned mackerel pieces (ayala) into the boiling curry.
7. Cook for a few minutes until the fish is done and the gravy reaches the desired consistency.
8. Finally, add a handful of curry leaves.
9. Serve hot with rice.