Ayala Fry / Mackerel Fry

fish fry

Ayala/mackerel – 4
Chilly powder – 2 table spoons
Turmeric powder – 1/2 teaspoon
Ginger Garlic paste – 2 teaspoons
Salt – to taste
Oil – for shallow fry

Clean the Ayala well . Make 2,3 knife lines on the fish . This will help to reach the masala to the flesh. You can keep the head portion if you like to have. Here I am frying it without head.
Grind or Mix all the ingredients except fish and oil together. It is the masala for fry. If you feel it as too thick to spread over fish, add some drops of water or lime juice.
Paste the prepared masala over the fishes. Wait for 30 minutes.

Heat the pan and Pour oil.
Put the fishes on the hot oil. Some space should be there in between the fishes. If you are using a small sized pan, no matter, go for a second trip of fry. Make sure that, it is not sticking on the pan.
In this way you have fry the other side also.
Until you fell it is well fried, keep it in oil side by side. And avoid keeping one side for more than a minute. Fish will get too dark.
Adjust the flame if you fell it is getting over fried or some difficulty with the hot oil.
When it is deeply fried, take it out from the pan and drain excess oil.
5 minutes is enough for one trip of fry .

Deconstructed tapioca and fish curry:

Unbeatable combination! This is the staple food of the people in Kerala, either for morning breakfast, noon lunch or for snacks. It can be prepared in many ways either boiled or cooked with spices and mashed. Not only do they taste yum, but they provide some surprising health benefits. Tapioca is rich in carbohydrates, gluten free and its protein content negligible. If you have never tasted this combination, do give a try and you will be hooked!

Ingredients :

Tapioca /Cassava /Kappa

Salt to taste
Turmeric powder : Depending upon the quantity of the Kappa/Tapioca (optional)

Method of Preparation :

1. Clean the impurities of tapioca/kappa and peel the skin and dice into 4-5 round long pieces.
2. Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely,cook uncovered and allow to boil.
3. When the water boils,remove and drain the water and again add the same amount of water, salt and cook till it turns to very soft.
4. Remove from the fire and keep it aside for 10-15 minutes and drain the excess water.
5. Serve with Ulli Chammanthi /Spicy Fish Curry (recipe below) or any curry of your choice & Enjoy!!!

Recipe for Meen Mulakittathu /Meen Mulakarachathu / Kerala Style Spicy Fish Curry


Seer fish ( Ney meen) /King fish (Aiykoora) : 1/2 kg /1.1lb
Small Red onion /Shallots : 5-8 nos (thinly sliced)
Fenugreek Seeds : 1/4 tsp
Green chillies : 3-4 nos
Cambogia /Fish Tamarind /Kudampuli : 2-3 pieces
Curry leaves : 2 sprig
Coconut oil : 2 tbsp
Salt to taste

To Grind :

Small Red onion /Shallots : 10
Fennel seeds powder :1/2 tsp
Red chilly powder : 2 tbsp

Method of Preparation:

1. Clean and cut the fish into pieces.
2. Soak the kukam star/kudam puli in 1/4 cup water.
3. In blender grind the ingredients mentioned above “To Grind” to fine paste and keep it aside.
4. Heat oil in the pan when its hot, add fenugreek seed, sliced small onions and sauté for few minutes and curry leaves and sauté well till onions turns to golden brown.
5. Add grounded red chilli paste, sauté on low fire till oil separates from the sides.

6. Add soaked kudam puli with its water and pour enough water to cover all fish pieces and add salt, bring to boil.
7. When its done add the fish pieces and cover and cook in the medium heat,once the fish is cooked reduce the fire to lower flame and cook until the gravy thickens. (Note : Don’t stir after the fish is cooked)
8. Sprinkle coconut oil and the curry leaves to fish curry.
9.Turn off the stove and keep the curry covered, let the flavor set.
10. Serve hot with Kappa or steamed rice & enjoy!!!


Rava fish fry is one of the famous food item in coastal city of Mangalore, India.
4-5 fish pieces ( mackerel, king fish or sardines)
1/2 tsp garlic paste
1 tsp red chili powder
1/4 tsp tamarind extract
1/4 tsp turmeric
2 tbsp Rava(Semolina)
Oil(to fry)
Salt(according to taste
Take garlic paste,chilli powder, tamarind , turmeric powder and mix it to make a paste (add little water if needed), add salt according to taste.
Now apply this paste to the fish, so that whole fish is covered with it, Marinate it for 30 mins – 1hr.
Then roll the fish in Rava(semolina)so that there is a coating of it around the fish.
Take a pan add oil and fry the fish ( deep fry or shallow fry)


For the puri
200 g strong white flour, plus extra for dusting
50 g chapatti flour
1 tsp curry powder
1 tsp turmeric
½ tsp table salt
vegetable oil, for frying
For the prawns
15 large raw prawns, shells and veins removed
1 tbsp ground turmeric
1 tbsp vegetable oil
1 tsp mustard seeds
1 onion, finely sliced
3 cloves garlic
2 cm piece fresh ginger
1 tsp garam masala
1 tsp cumin
2 tsp chilli powder
1 tsp ground coriander
2 fresh tomatoes, pureed
100 ml coconut milk
To serve
1 handfuls coriander leaves
pinches chilli powder
1 lime
1. For the puri: place the white flour, chapatti flour, curry powder, turmeric and salt into a bowl and mix well to combine. Slowly mix in enough tepid water until the mixture comes together to form a dough.

2. Turn the dough out onto a floured work surface and knead until smooth and elastic. Place back into the bowl and set aside to rest for 20 minutes.

3. Divide the dough into 40-50g balls, then roll each one out into a flat pancake.

4. Heat a few tablespoons of vegetable oil in a frying pan and fry the puri dough pancakes in small batches for 2-3 minutes on both sides, or until golden-brown and cooked through. Drain on kitchen paper. Repeat with the remaining puri dough, adding more oil to the pan as necessary.

5. For the prawns: dust the prawns in the turmeric and set aside.

6. Heat the oil in a pan over a medium heat and add the mustard seeds. When they begin to pop (keep your face a safe distance away from the pan), add the onions and cook for 3-4 minutes, or until the onions are softened.

7. Meanwhile, place the ginger and garlic into a food processor and blend until smooth. Add the paste to the pan, stirring well, and cook for 4-5 minutes, or until aromatic.

8. Stir in the gram masala, cumin, chilli powder and coriander. Cook for one minute, then add the tomatoes cook for 3-4 minutes, or until the mixture reduces and thickens slightly. Stir in the coconut milk and cook for 8-10 minutes, or until the sauce is thickened and has reduced in volume by half.

9. Add the prawns and cover the pan with a lid. Cook for 3-4 minutes, or until the prawns are pink and cooked through.

10. To serve, place a puri on each serving plate and spoon over the prawn mixture. Garnish with the coriander, chilli powder and a wedge of lime.



350gms king prawns shelled and deveined
3 tbsp vegetable oil
2 tsp black mustard seeds
½ tsp fenugreek seeds
120gms shallots thinly sliced
1 green chilli slit lengthwise
15 curry leaves
4 garlic cloves ground to a paste
1 tsp mild chilli powder or Kashmiri chilli powder
1 tsp turmeric powder
180gm tomatoes finely chopped
150mls water
4 tbsp tamarind paste
Pinch of sugar
Salt to taste
Slivers of ginger
Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter.

Now add the fenugreek seeds and the sliced shallots. Fry for a minute and add the green chilli along with half the curry leaves. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown.

Add the garlic paste and stir for 30 seconds. Add the powdered spices and fry for a further 10 seconds.

Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water along with the tamarind paste. Season to taste. Lower the heat and bring to simmer for 2 minutes.

Add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Turn the heat off and add the ginger slivers along with the remaining curry leaves and coriander.


prawn fritters
2 green chillies, very finely chopped
3 garlic cloves, peeled
3cm piece ginger, peeled
juice from 1 lemon
350g raw king prawns
150g gram flour
½ tsp sea salt
½ tsp Kashmiri chilli powder
½ tsp ground turmeric
½ tsp cumin seeds
½ tsp coriander seeds, crushed
½ tsp garam masala small handful coriander, finely chopped
approx. 100ml warm water
Vegetable oil, for deep-frying

1)In a blender blitz ginger, garlic, chillies and empty into a bowl.
2) Add the salt, turmeric, chilli powder and lemon juice and stir through the prawns – leave these to marinate for 30 minutes.
3) Heat oil in a pan for deep frying
In a second bowl, sift in the gram flour and add the crushed coriander seeds, garam masala and cumin seeds.
4) Add the prawn mixture and mix to coat with the batter. If it feels dry add in a little water to create a thick batter.
5)Check the oil is hot enough by dropping in a little batter. If it rises straight away, it’s ready.
6)Very carefully slip a few of the prawns into the hot oil to fry for three to four minutes. Turn them over and when they’re golden brown all over remove them with a slotted spoon.
7)Drain on a baking tray lined with kitchen paper and keep warm in the oven while you cook the remaining. Serve immediately while they’re still hot.


King fish – 500 gms
Raw mango – 1/2 mango cut into slices
Shallots – 1 cup cut into thin slices
Tomatoes – 2 chopped
Garlic cloves – 3 nos
Curry leaves – 1 sprig
Mustard seeds – 1 tspn
Red chilie powder – 3 tbspn(adjust as per your spice requirement)
Coriander powder – 1 tbspn
Tumeric powder – 1/2 tspn
Salt – to taste
Oil – 3 tbspn + 2 tbspn to shallow fry the fish
Water – as required
Corinader leaves – for garnish
Salt and turmeric extra for washing the fish.
1. Clean and wash fish pieces. Add 1/4 tspn of turmeric and 1 tspn salt and marinate the fish for 15 minutes.
2. Add 1 tbspn of oil on a tawa /pan and shallow fry the fish. Do not fry the fish fully. Fry them just for 3 minutes on each side. Remove the fish pieces onto a kitchen towel or a kitchen tissue.
3. Heat 3 tbspn of oil in a deep bottomed pan/kadai. Add mustard seeds and allow them to crackle.
4. Next add sliced shallots, garlic ,curry leaves and saute until onions turns soft.
5. Add tomato , cook until oil separates from the side of the pan and tomatoes are fully cooked.
6. Make a paste of red chilie powder, coriander powder, turmeric powder and salt with few tspns of water. Add this paste into the onion tomato gravy. Cook for 3-4 minutes
7. Add water and bring it to boil. Now add shallow fried fish pieces and cook for 5 minutes on medium flame.
8. Once fish get cooked completely add mango pieces and cook for 5 minutes more. Garnish with coriander leaves and switch off flame.
9. Serve it hot with steamed rice.