|Ayala Meen Kuzhambu / Fish & Methi Leaves Curry – South Indian Style|
Kongu Style Ayala Meen Kuzhambu, a typical south indian style fish curry made more healthy with the addition of fresh fenugreek leaves. I had also shared north indian style fish methi curry.
I have added only 1/4 cup methi leaves, but you can increase the quantity to 1/2 cup. You can replace coconut oil with gingelly oil, groundnut oil or olive oil. I have used organic cold pressed coconut oil. Instead of frying the fish pieces, you can also add it raw and adjust the cooking time accordingly. You can try this curry with Rohu, Catla (Katla), Viral meen (Butter fish / Murrel) etc.. The curry will taste a bit different if we use Fresh Water fishes.
Ayala Meen Kuzhambu | Fish & Methi Leaves Curry
a typical south indian style fish curry made more healthy with the addition of fresh fenugreek leaves.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: South Indian
- To Marinate Fish :
- 400 gms Ayala Fish (Indian Mackerel) – cleaned & cut into 2-3 pieces
- ½ tsp turmeric powder
- 2 tsp sambar powder or red chili powder
- salt to taste
- To Fry & Grind :
- ½ cup chopped onions
- ½ cup chopped coconut
- 2 tsp coriander powder
- ½ tsp cumin / jeera seeds
- ½ tsp black peppercorn
- 3 stick curry leaves
- 1 tsp fennel seeds / saunf
- 1 tsp mustard seeds
- coconut oil / gingelly oil
- For Curry :
- ¼ cup chopped onions
- 1 small tomato – chopped
- 1 tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- ½ tsp red chili powder or more if needed
- ¼ cup finely chopped methi leaves (vendayam keerai / fenugreek leaves)
- salt to taste
- Please check the instructions below.
How to prepare Ayala Meen Kuzhambu at home
- Wash ayala meen and marinate with sambar powder, turmeric powder and salt. Close and keep aside for 30-60 mins.
- Heat 1 tbsp coconut oil in a pan. Temper mustard seeds, fennel seeds, cumin seeds, peppercorns and curry leaves. Now, add chopped coconut and saute a while till it turns golden brown.
- Add chopped onions and cook for few mins. Remove from the heat and allow to cool. Blend it in a mixer along with coriander powder to smooth paste. Add little water while grinding to make smooth paste. Keep it aside.
- Heat 4-5 tbsp coconut oil in a pan and fry fish pieces till it is 3/4th cooked. Remove fish from oil and keep aside.
- Add chopped onions in the same oil and cook for a min on low flame. Now, add chopped tomatoes and mash the pulp. Add ginger-garlic paste and stir well.
- Add chopped methi leaves, ground paste, turmeric powder, red chili powder and salt to taste. Stir well everything and add 2-3 cup water. Cook it covered on low-medium flame for 25-30 mins. (To make watery curry, cook for 15 mins)
- Add fried fish pieces and mix well with curry. Adjust the salt and spice if needed. Cook it covered for another 5-8 mins till curry thickens and oil splits. Serve hot with rice.