Department of Cultural Affairs, Government of Kerala

Kerala Culture

Ayala Masala Pal curry


Mackerel fish – 5 nos
Shallots – 8 nos
Cinnamon – 2 sticks
Cloves – 2 nos
Cardamom – 2 nos
Sliced ginger and garlic – 1 tsp each
Pepper – ½ tsp
Fennel seeds – 1 tsp
Coconut milk – 1 ½ cup
Coconut oil - as required
Salt - as required
Turmeric powder – 1 tsp
Chili powder – 2 tsp
Curry leaves - as required

Method of Preparation:

Clean the fish and make cuts in its body. Marinate the fish with all the ingredients except coconut milk for one hour (crush the ingredients). In a flat-bottomed pan, add oil. Shallow fry the marinated fish. Add coconut milk gradually. Cook the fish on both sides with this coconut milk on low flame. When the gravy thickens, remove from the flame.


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