Mackeral in Tomato Gravy (Ayala thakkali cherthu vattichathu)

Mackeral (Ayala for keralites) is a common sea-fish and this is a very tasty and easy preparation that goes well with rice.

Ingredients:-

                   Mackeral (Ayala) - 4

                   Small onion - 75 to 100 gms

                   Big onion  - 1

                   Garlic -1/2 pod

                   Ginger -1 inch piece

                   Green chillies - 4

                   Kashmir Chilli powder - 2 tablespoons

                   Pepper Powder - a pinch

                   Coriander  Powder -1 ½ tablespoons                  

                   Ripe tomatoes - 2nos, cut and mashed well

Method:-

Clean the fishes and cut into three or four pieces according to the size of the fish . 

Marinate the fish pieces with a paste of salt, some chilli powder and a pinch of pepper powder. Leave it for sometime and fry in oil. Do not fry it completely, take them out when they are almost done.

To the same oil, add the small onion, green chillies, ginger, garlic etc and saute well.  Then add chilli and coriander powder. Saute until done.

Add the mashed ripe tomatoes and saute. When done, add water and sufficient salt. When the water boils, put the fried mackeral pieces and keep in low fire for 2 or 3 minute or till the gravy thickens. 

Garnish as per your choice, serve with hot rice and listen to your family go sluurrpp!

Pork Vinthaloo

Let me start my blog with Pork Vinthaloo - an all time popular recipe at our home. It is a must-have on Easter and Christmas! Though the name sounds exotic, its easy to cook and would surely impress non-veg lovers!!

Ingredients:-

             Pork with some fat - 1 kilo

             Small onion - 20 nos 

             Big onion - 2 nos

             Garlic - 1 pod

             Ginger - 2" long

             Home-made Garam masala - 2 teaspoons or to taste

             Coriander powder - 2 tablespoons

             Kashmiri chili powder  - 3 tablespoons

             Pepper  powder  - a pinch

             Salt  - to taste

Method:-

Crush small onions and big onions or cut them into small pieces . Make a paste of ginger and garlic or crush them nicely.

Mix all the ingredients with Pork, salt and vinegar. The taste of vinegar must be slightly more prominent than others. Then place it in a pressure cooker. Usually, if the Pork is taken from the fridge and your cooker is in good condition, no water is required, else add small quantity of water. 

After the first whistle, reduce the fire and keep it for another10 minutes. Once the cooker is cool, open the lid and if there is extra gravy, cook in a slow fire till all the gravy thickens. 

If the Pork is very tender the time should be adjusted accordingly. After opening the cooker, if you find that the meat is not cooked enough, then keep it on fire for some more time. 

Ammamma's tips:-

For a tasty vinthaloo, the pork must have some fat. Else, you have to saute onions, garlic, ginger- garlic paste and all the powders in oil and then put the pork, salt, vinegar etc and cook as described earlier.

Our favourite combination is Bhattura and Vinthaloo. It can also be served with chapathi, fried rice or as a curry along with rice.