Varutharacha Ayala Curry (Indian Mackerel in Dry Roasted Coconut Gravy)

Ingredients
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• Indian Mackeral  (Ayala) - 3
• Chopped Ginger - 1 tsp
• Chopped Garlic  - 1 tsp
• Green chilli  - 1
• Kudampuli (Gambooge) - 2 pieces
• Mustard seeds -1 tsp
• Fenugreek seeds - 1/2 tsp
• Fenugreek Powder - 1/2 tsp
• Curry Leaves
• Salt - to taste
• Oil - 3tbsp
• Water -1/4 cup +1 cup

To Dry Roast  

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• Grated coconut - 1/2 cup
• Dried Red Chilli - 2
• Peppercorns - 1 tbsp
• Coriander seeds -1 tsp
• Red chilli Powder - 11/2 tsp
• Coriander Powder - 1 1/2 tsp
• Turmeric powder - 1/2 tsp

To Saute
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• Pearl Onion (Kunjulli) - 3
• Chopped Ginger - 1 tsp
• Chopped Garlic  - 1 tsp

Method

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1. Clean the mackeral and cut it into medium size pieces.Soak kudampuli in 1/4 cup  hot water.
2. Saute onion ,ginger and garlic in very little oil.
3. Dry roast the ingredients  given  in "To Dry Roast ". Cool and grind it into a smooth paste along with onion ginger and garlic by adding very little water or oil.
4. In a heated pan or manchatti add oil. Splutter  mustard seeds, fenugreek seeds. 
5. Add chopped ginger , garlic,curry leaves, green chili and saute till it becomes light brown.
6. Add grounded masala and saute for 2 minutes.
7. Add  soaked kudampuli pieces ,1 cup water , fenugreek powder and fish pieces.
8. Now cover with a lid and cook in medium flame till the gravy thickens and the fish is cooked.
9. Lastly add 1 tbsp coconut oil and curry leaves .
10. Tastes best with rice.

Notes

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1. Do not add too much water while grinding. It will reduce the rich brown color of the paste.You can also use oil instead of water while grinding the paste to retain the colour and taste.
2. This recipe tastes best the next day.