How to make Mackerel Fish Curry | Ayala Meen curry

How to make Mackerel Fish Curry | Ayala Meen curry

Malabar FIsh Curry 1

Wishing you all a Happy New Year 2022, from the last couple of years it wasn’t easy for many of us. By Gods grace we are thankful for the wonderful time in the pandemic situations. I couldn’t consist my post during the pandemic time. Online classes and WFH makes a messy lifestyle. For home-maker like me it will be a hard time to look back. Hoping for a bright and Prosperous year ahead.

Let me start with todays post, While thinking back to start my blog journey again, I couldn’t resist this post, its all about Fish curry. I have shared few fish curry types in my page, still this malabar style Ayala meen curry is a must share recipe.

Mackerel fish or Ayala meen  is a common fish variety in all over the wide of seashores. Seafood eaters will be very familiar with this common fish.

Fish is the easy and quick to make non-veg dish. We have no boundaries towards seafoods, it’s a full pack of nutrients which we want for our daily basis. Fish curry, fish fry, fish puttu, fish kootu, fish aviyal, fish roast, and the list will be endless as like the fish varieties.

Ayala is a very soft and fleshy fish, rich with Omega-3 as well. In this post I have shared a ver easy and common South Indian Fish curry, the curry is very close to malabar fish curry style.

About the Vessel

Clay pot is apt for making fish curry, the curry which made in clay pot has an awesome natural flavour in it. Cooking in clay pot improves the quality of cooking, also retains the flavour.


Fish: In this Recipe I have used Mackrel/Ayala fish here, you can use any sea fish of your choice in the same recipe.

Green Chilli: Green chilli is used in this recipe to get a good spicy flavour, the curry/sauce will get a hot flavour, so use good spicy variety green chilli

Ginger: Fresh Ginger will enhance more flavour, and this curry/sauce is with very less ingredients, so ginger will helps in digestion

Coconut: Coconut is the main ingredient for the curry/sauce, brings a rich flavour and taste to the curry

Turmeric Powder: Mainly used to enhance the colour of the curry/sauce

Red Chilli Powder: Red chilly powder is the main source for the spice, can adjust the spice according to your bud

Tamarind water: Tamarind is the another main twist for south Indian fish curry, Tamarinds have so many varieties, sweet, sour, and tart. Use a good sweet and sour variety tamarind for a better taste

Curry Leaves: Well south Indian curry/sauce will never end without the curry leaves

Other “Fish” recipes from this page


Mackerel Fish curry | Ayala Meen Curry

Fish is the easy and quick to make non-veg dish. Ayala is a very soft and fleshy fish, rich with Omega-3. Ayala fish is the most common variety and a familiar fish in the coastal area.
Course Main Course
Cuisine Indian
Keyword Fish curry, Fish Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 Clay Pot


  • 500 grams Mackerel Fish  
  • 2 nos Green Chilli  
  • 1"   Ginger  
  • 1/2 cup Coconut  
  • 1/2 tsp  Turmeric Powder  
  • 1 tsp  Red Chilli Powder  
  • as needed  Salt  as needed 
  • 1 cup  Tamarind water  
  • 1 spring  Curry Leaves  

Ingredient to Tempering/Tadka

  • 2 tsp  Coconut oil  
  • 1/2 tsp  Mustard  
  • 1/4 tsp  Methi Seeds
  •  3 tsp Onion(Chopped)
  • 2 springs Curry Leaves  


  • Wash, clean the fish and set aside
  •  In a mixer jar take ginger and green chilli, ground them to a coarse paste and set aside. 
  • In the same mixer take coconut, turmeric powder, chilli powder and required water to ground a smooth paste.
  • Transfer the cleaned fish to the pan, along with the fish add the grounded coconut paste, green chilli paste, tamarind water and salt.
  • Adjust the gravy by adding 1 cup of water if needed. Cover and cook this for 15-20 mins in high flame, add a spring of curry leaves and simmer for 5-8 mins. 
  • Heat a pan with coconut oil, temper with mustard seeds, methi seeds, once the seeds get popped add in the chopped onion, curry leaves and fry till the onions turn brown in colour. 



  • If you want a Rich taste curry, then add some more coconut while grounding the masala. If you add more coconut then adjust the water accordingly to get the gravy consistency. 
  • Adjust the spice level to your taste bud. 
  • Fish curry should have a neutral taste with tamarind, chilli powder and salt, if any of the taste is dominating then adjust accordingly. 
  • Using coconut oil will enhance the flavour of the gravy. 

Step by Step Picture Instruction

Malabar FIsh Curry 2

 Take a piece of peeled ginger and green chilli in a mixer

Malabar FIsh Curry 3

Crush them to a coarse paste

Malabar FIsh Curry 4

In the same mixer take coconut, turmeric powder and chilli powder, add enough water

Malabar FIsh Curry 5

Grind this masala to a fine paste

Malabar FIsh Curry 6

Take the cleaned fish in a pan, here I’m using clay pot, which gives a natural flavour and taste.

Malabar FIsh Curry 7

Add the grounded masala

Malabar FIsh Curry 8

waterMalabar FIsh Curry 9Add in the crushed green chilli and ginger paste and saltMalabar FIsh Curry 10Add enough water to the curry.Malabar FIsh Curry 11Boil this in medium high flame for 10 minsMalabar FIsh Curry 12Add the curry leaves once the curry starts to boilMalabar FIsh Curry 13Simmer the curry for 15 minsMalabar FIsh Curry 14In a pan heat oil, add mustard, methi seedsMalabar FIsh Curry 15Add chopped onions and curry leaves, fry them till the onions turn golden brown in colourMalabar FIsh Curry 16Add the tadka and close the curry for 10 mins

Add in the tamarind Malabar FIsh Curry 1Ayala Meen curry is ready to serve with hot steaming rice.

Malabar FIsh Curry 1

“Mackerel Fish Gravy”

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