Ayala Vevichathu/Fish Curry Kottayam style- step by step pictures

This was my favourite fish curry all my growing up years. I could have this with anything and everything. But once I started cooking myself, I realized this might look easy to prepare but u really need to master the art. Sometimes it takes a failure or two to get the knack. Yes, Ive had my share of disasters with this curry....

So this is dedicated to all those who, like me have had fish curry disasters.......believe me when I say, disasters have their place in our learning experience!!!!!one of the essential parts to being a good cook, is also knowing the ways a recipe can go wrong......

So here goes........

Coconut Oil: 3 spoons (see the size of the spoon in the pic, a ladle)

Mustard seed: 1 tsp

Fenugreek seeds: 1/4 tsp

Small Onions/Pearl Onions: a handful sliced 

Garlic  cloves: 8 minced

Ginger: 1 inch minced

Curry Leaf: a sprig

Heat oil, Splutter mustard, fenugreek, curry leaf.

Saute the garlic and ginger for a minute or two till a distinct aroma comes.

Add the onions and saute till it browns along the edges. see the pic below.

Now take 3 heaped teaspoons (like in the pic, real real heaped Tsp measure) Kasmiri Chilly Powder

if you are a first timer, use the measuring spoon itself......teaspoon....heaped ...thrice!!!!!

Coriander Powder: 1 level tsp

Turmeric Powder: 1/2 tsp

Make a paste with water like in the pic below

Now add it to the sauteed onion mix and in low flame, keep sauteing and sprinkling water till you can see oil droplets here and there. 

Add 2 cups water and required salt and let it come to a boil.

Curry leaves: 2 sprigs

Gambooge/Kodum Puli: 4 washed and soaked in water.

Add this to the boiling curry

Now add the cleaned fish pieces (Ayala/Mackarel- 1 Kg) to it and when it starts boiling, reduce flame, keep lid and let it get cooked and let the gravy get reduced

When the gravy is thick and the fish is cooked, take off fire. Serve warm with Kerala rice