Ayala fish dry curry/ How to make aila macher kalia
The marinated Aila/Ayala fishes are fried and then simmered in a thick gravy made with roasted coconut, onions, garlic and ginger and finished in a warm, spicy, cumin- coriander flavored sauce and this is How to cook How to make aila macher kalia/Ayala fish dry curry.
|Author: Abhijit Mukhopadhyay
|Level of cooking: Medium
|Preparation time:30 minutes
|Cooking time: 30 minutes
|Total time: One hour
Ingredients of aila macher kalia
Aila fish -02(bigger)
Mustard oil-1 tsp
Ginger garlic paste-1 tsp
Turmeric powder-1 tsp
Red chili powder-1 tsp
Lemon juice-1 tsp
Salt to taste-1 tsp
Onion-1(big, cut into slice)
Coconut-1/4th of small coconut
Tamarind pulp 1/2 tsp
Cumin seeds-1/2 tsp
Salt to taste
Cooking oil -2 tsp
Turmeric, cumin, and coriander powder-1/2 tsp each
How to make aila macher kalia
First prepare the fish fry.
Now take a hard bottomed pan, heat it and add onion, garlic, ginger, coconut and tamarind, sauté for 2 minutes.
Take it out from the oven and allow it to cool in room temperature.
Take a jar of blender and add all the items and make a course paste.
Now in pan heat oil, add cumin seeds and red chili for tempering.
As they splutter and sizzle add the paste of onion ginger and stir for 2 minutes.
Add turmeric, coriander and cumin powder with salt and stir for 5 minutes
When the gravy started drying, adds ½ cup water and cook for 2 minutes.
Add the ayala fishes and mix it well, cook for 3-4 minutes in low flame with lid covered.
Uncover the lid, garnish it and serve hot with rice or salad.