Скачать с ютуб The most delectable Fish curry without Coconut | Ayala Meen Curry Kerala Style | Mackerel Fish Curry в хорошем качестве

The most delectable Fish curry without Coconut | Ayala Meen Curry Kerala Style | Mackerel Fish Curry

The most delectable Fish curry without Coconut | Meen Mulakittathu | How to make Ayala Meen Curry Kerala Style without Coconut | Malabar Restaurant Style Fish Curry | Malabar Meen Curry Kerala Style | Kerala Style Mackerel Fish Curry | Kerala Seafood Recipes | Aiyla Vevichathu Mackerel Fish Curry / Aiyla Vevichathu is a deliciously mouthwatering, spicy and tangy curry which is specially cooked in Kerala. Fish pieces are cooked on medium to low flame with masala paste and tamarind water to create this flavorful Malabar Red Fish Curry. It is served along with steamed rice or Tapioca (Kappa). Here is my version of this curry, but each recipe is a little different ! Some important tips : 1. Kashmiri red chili powder gives a medium spicy taste with rich red color. However, if you really want a hot spicy taste, then add extra 1 tsp of hot red chili powder. 2. You can add coriander powder along with the red chili powder if you want the gravy to be thick. However, if you want to use the curry for up to 1 week, then don’t add coriander powder. 3. Making this curry in a clay pot (earthen pot / kalchatti / manchatti) makes it taste more flavorful and delicious. 4. You can make this curry with any fish of your choice. 5, Using coconut oil will give it an authentic taste. So here's the recipe from my kitchen to yours : Happy Cooking ! Ingredients : 4 nos. Mackerel (gutted & rinsed well) ½ tsp Turmeric Powder ½ tsp Salt 1 lemon sized Tamarind ½ cup warm water 3 tbsp + 4 tbsp + 1 tbsp Coconut Oil 1 inch Ginger (roughly chopped) 8 to 10 Garlic (roughly chopped) 18 to 20 Shallots (roughly chopped, around 75 gms after peeling the outer covering) ½ tsp Turmeric Powder 4 tsp + 1 tsp Kashmiri Red Chilli Powder 1 ½ ripe Tomato (roughly chopped) ½ tsp Mustard Seeds (rai) ½ tsp Fenugreek Seeds (methi seeds) 3 to 4 Shallots (sliced) 5 to 6 Green Chillies (slitted into half) Curry leaves 250 to 300 ml Water Salt as per taste Curry leaves wherever required Note : tsp is teaspoon tbsp is tablespoon For detailed recipe please watch the video. Do try this recipe and write to me in the comment section how you found this recipe. ** Don't forget to like, share and subscribe dear friends !! #KitchenKravings #BangdaFishCurryKeralaStyle #MackerelFishCurry #AyalaMeenCurry #MalabarRestaurantStyleFishCurry #KeralaSeafoodRecipes #howtomakeauthenticmackerelfishcurrykeralastylerecipe #KeralaStyleMackerelFishCurry #aiylavevichathu