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Almost every chef, food writer, or self-taught foodie has a fascinating food story from childhood. Many of these stories often feature a loving grandmother or mother, and they often revolve around moments that sparked a lifelong curiosity and passion for food, and ultimately led these children to careers in the culinary world. Moved towards. In Tamil Nadu and Kerala, many of these memories are associated with fish curry, including who bought the fish, how it was cleaned, how its aroma filled the house (and traveled to the neighbours), and the stories of how it came to be. Includes various family members. The fish curry eventually became a fond memory.
In a recent conversation over fish curry, Chef Shibu Thampan of Hilton Chennai was reminded of his childhood spent in Kerala and Tamil Nadu. At the center of his memories was ayala meen (known as bangude in Kannada), or Indian mackerel. Not only is it one of the most widely available fish varieties in Tamil Nadu, Kerala and across India, but it also cooks quickly and is relatively inexpensive. Many online platforms and supermarkets offer this fish in curry cut or whole and cleaned, making it easy to prepare.
Chef Shibu recalls how this family recipe from Tamil Nadu was a regular weekend highlight during his childhood, always reminding him of his mother’s warmth. While Meen Kuzhambu (fish gravy) is a popular dish, you can also try making Ayala Fish Fry as a delicious side or starter.
Also read: Chettinad’s Kalakandu Vadai gives a sweet flavor to the South Indian breakfast staple (recipe inside)
Photo Credit: iStock
1. Aachi Veetu Ayala Meen Kujambu
Recipe Courtesy – Shibu Thampan, Executive Chef, Hilton Chennai
Material:
For masala paste:
- 2 tbsp oil
- 100 grams red onion
- 10 grams curry leaves
- 30 grams garlic
- 1 teaspoon cumin
- 1/2 tsp black pepper
- salt to taste
For Kuzhambu:
- 100 ml gingelly oil
- 1 teaspoon mustard seeds
- 1/4 tsp fenugreek seeds
- 150 grams peeled and chopped onions
- 30 grams chopped garlic
- 10 grams curry leaves
- salt to taste
- 100 grams finely chopped tomatoes
- 1 kg mackerel fish
- 2 tbsp chilli powder
- 3 tbsp coriander powder
- 1/4 tsp turmeric powder
- 70 grams tamarind
- 50 ml water
- chopped coriander with stalk
Method:
For masala paste:
- Fry all the ingredients in a saucepan on medium flame and once it cools down, make a paste.
- Set aside in a bowl.
Preparation:
- Put the fish in an earthen pot along with 50 grams of rock salt and 5 grams of turmeric; Keep aside for 20 minutes.
- Wash with cold water before use.
- For tamarind water: Soak tamarind in hot water for 20 minutes. Mix well and filter. Cancel.
For Kuzhambu:
- Use a large 2 liter earthen pot or pan to heat the ginger oil. Add mustard and fenugreek seeds.
- Fry the chopped onion until it becomes soft and light brown.
- Add chopped garlic and curry leaves, cook until translucent. Cook well and add chopped tomatoes.
- Mix chilli, turmeric and coriander powders, then add the spice paste.
- Add tamarind water and salt as per taste. Cover with a lid and cook until the oil separates and floats on top.
- Cook on low flame for 6-8 minutes. Carefully add the fish pieces to the gravy and close the lid and cook for 4-5 minutes.
- Garnish with chopped coriander and serve with hot rice or dosa.
Also read: Say ‘jai’ to bottle gourd with this South Indian Sorakaya Pachadi recipe – try it now!
2. Ayala Fish Fry
Material:
- 1/2 kg ayala (mackerel) fish
- 2 tbsp chilli powder
- 1/4 tbsp turmeric powder
- 1 tbsp fennel powder
- 1 tbsp black pepper powder
- 1 tbsp ginger garlic paste
- juice of 1/2 lemon
- water to make thick paste
- oil for frying
- salt to taste)
Method:
- Clean the fish and make a deep incision with a knife.
- Prepare a marinade with all the ingredients, making sure the fish is evenly coated. Keep aside for about an hour.
- Lightly fry in oil till crisp on both sides, add curry leaves for extra flavour.
