Mackerel curry with roasted coconut and mango | Varutharacha ayala curry

  • Yield: 1
  • Servings: 2
  • Prep Time: 30m
  • Cook Time: 20m
  • Ready In: 20m

Mackerel curry with roasted coconut and mango | Varutharacha ayala curry

Tangy Kerala mango fish curry with roasted coconut and mango

Mackerel curry with roasted coconut or Varutharacha ayala curry is a traditional side dish of Kerala made with mackerel and mangoes. Fish is an inevitable part of we Malayalee’s daily lunch menu. Kerala is very famous for different varieties of fish curries. We also make fish curry in many varieties like make curry with onion tomato masala, with coconut milk, with freshly ground coconut, with roasted coconut etc. I have already posted many different verities of fish curries here like This fish curry goes well with rice but you can also serve this curry with appam, puttu, dosa etc. Fish curries always taste better for next day so don’t foget to keep some for the next day. Earthen pots are best for preparing fish curries but you can also use normal pans for preparing this curry. Hope you all will like this fish curry recipe. Please try it out and let me know how it turnred out for you.


2 no of Mackerel 1/2 of one coconut 1 no of Mango 5 no of Shallots 2 no of Tomato 4 no of Green chilli 1/4 spoon of Turmeric powder 1 spoon of Chilli powder 3/4 spoon of Coriander powder 1 pinch of Fenugreek powder. 5 cloves of Garlic 1 small piece of Ginger 1/2 spoon of Fennel seeds. Salt as required Seasoning 1 spoon of Oil 4 no of Shallots 1 spring of curry leaves


Step 01

Heat 1 S oil in a pan

Step 02

Add grated coconut,garlic,ginger,curry leaves,fennel seeds.Fry well in medium flame.

Step 03

Add all spices(chilli powder,corainder powder,turmeric powder) when it turns golden brown.

Step 04

Stir well for 1 minute in low flame.

Step 05

Remove from flame,let it cool completely. Add 2-3 TS of water to the roasted ingredients and grind it to a fine thick paste.

Step 06

Add the mix to a pot(earthen pot is better).Add sliced onion,tomatoes,green chillies and curry leaves

Step 07

Add 1/2 glass of water and salt.Mix well and let it boil.

Step 08

When the gravy boils, add fish pieces and mangoes.Mix carefully.

Step 09

Cover the pot and cook(medium flame). continue cooking till the fish is done

Step 10


Step 11

Heat 1/2 oil in a pan Add chopped shallots,fenugreek seeds(3-4) and curry leaves.Saute for till golden brown color. Add to fish curry and mix well.Soon cover the pot.Serve after 5 minute. Note : 1. If you don’t have fenugreek powder,add 2-3 fenugreek seeds while roasting the coconut. 2. This curry requires less oil.Also mango makes the curry more tasty and nutritious.

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