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.
Ayala Mulakittathu
Ingredients
Instructions
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To make Ayala Mulakittathu, first of all, heat oil, add Fenugreek seeds, add Ginger, Green chillies Shallots and saute well.
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When the raw smell away add Chilly powder, Turmeric powder, Coriander powder and mix well.
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Now you can add enough water.
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Add enough salt and Cambogia and let it to boil
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Add mackerel pieces and cook it for few minutes
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When the water level reach the right consistency , Add Curry leaves .
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Serve hot with Rice