AYALA/INDIAN MACKERAL THORAN

Bored of eating same old curry or fried fish try this recipe of fish thoran .Fishes are yummy. Life without fish is unimaginable. If they were bone less they would have been all the more desirable.
This is a classic fish preparation from Kerala. The boneless fish  pieces cooked  in an earthenware pot or iron pot . The interesting part of this dish is the slow mixing procedure along with the perfect blend of  spices, coconut oil, and curry leaves; which gives the dish rich and aromatic flavour. It is simple to prepare and tastes so delicious. It pairs well with almost anything you can think of  Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani’s etc.
If you love Nadan style /Country style spicy recipes,  this dish will definitely tingle your senses.

INGREDIENTS

3 large mackerels( ayala)
2 pieces of gambodge( kudam puli)
1/4 tsp turmeric powder
1/2 tsp chilli powder
Salt to taste



For the masala paste:
10 cloves of garlic
10 whole red chillies
5 shallots

For tempering:
1 medium sized onion, diced to small pieces
2 tbsp  coconut oil
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 or 2 dried red chillies
2 sprigs of curry leaves

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Heat oil in a heavy bottomed pan earthenware and add curry leaves.Add the diced onion and saute until golden brown. Add turmeric and chilli powders to it and saute. Then add coarsely ground masala and saute for a few minutes. Finally add the cooked fish and mix every thing well. Adjust the salt and remove from heat. Serve hot with rice.