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Mathi / ayala curry with coconut

Sardine or mackerel curry

Mathi / ayala curry with coconut
Photo: Shobha Elizabeth John, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Mackerel (ayala) or sardines (mathi)480 g
  • Frozen grated coconut100 g
  • Kudampuli (Malabar tamarind)8 g
  • Shallots (kunjulli)40 g (~3½)
  • Ginger10 g
  • Kashmiri chilli powder3 tsp
  • Coriander powder3 tsp
  • Turmeric powder½ tsp
  • Curry leaves1 sprigs
  • Coconut oil1 tbsp
  • Salt1¼ tsp

You need

  • Clay pot (meen chatti)
  • Kadai or deep sauté pan with lid
  • Mixer-grinder with small and large jars
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Soak 8 g kudampuli in 120 ml (about ½ cup) warm water for 10 minutes.
  2. On the raw-fish board, clean the 480 g fish: sardines whole without heads, or mackerel cut into 3 pieces. Rinse and drain.
  3. Grind 100 g coconut, 3 tsp chilli powder, 3 tsp coriander powder, ½ tsp turmeric and 40 g (~3½) shallots with 240 ml (about 1 cup) water in the mixer to a very smooth paste (about 1 minute).
  4. Pour the paste into the clay pot or kadai. Add 400 ml (about 1½ cups) water, the kudampuli with its soaking water, 10 g ginger cut into thin strips and 1¼ tsp salt.
  5. Bring to the boil on medium-high, then simmer on medium for 5 minutes until the raw smell is gone and it thickens a little.
  6. Slide in the fish in one layer. Simmer on medium-low for 8 to 10 minutes, swirling the pot instead of stirring, until the fish is opaque and flakes easily.
  7. Turn off the heat. Drizzle over 1 tbsp coconut oil and add 1 sprigs curry leaves. Cover for 10 minutes before serving.

Tips

  • For a toddler, keep one piece of fish aside and pan-cook it with a pinch of turmeric and salt. Watch for small bones.
  • Tastes better the next day. Cool within an hour, refrigerate, and reheat until steaming hot.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: fish.
  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.