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Fish aviyal

 FISH AVIAL [ AVIYAL ]  / SOUTH INDIAN FISH RECIPE / NETHALI THORAN / ANCHOVY COOKED IN COCONUT

fish avial [ aviyal ] / south indian fish recipe / nethali thoran / anchovy cooked in coconut

INGREDIENTS

  • Small fish [anchovy] – 400 gms
  • Freshly grated coconut – 1 or 1 ½ cup
  • Thinly Sliced Onion – 1 big or 15 shallots
  • Slit green chillies – 5 or 6 or as per taste
  • Finely chopped or grated  Ginger – 1 tbsp
  • jeera – 1 tsp
  • Curry leaves – 2 sprig
  • Turmeric pwdr – 1/2 tsp
  • Tamarind juice – lemon size soaked in 1 cup hot water and juice extracted
  • Mustard seeds – 1 tsp
  • Coconut oil – 1 tbsp
  • Salt as per taste
  • Raw mango – 1 small piece

PREPARATION

  1. Clean and wash the fish well.
  2. Soak a big lemon size tamarind in hot water and extract the juice from it.
  3. Coarsely grind the coconut with turmeric and 1 chilli + jeera .

METHOD

Take the fish in a pan .

Add the slit chilli + onion + curry leaves + ginger + mango + coconut paste + salt + tamarind juice.

Mix well.

Place it on the stove on medium flame.

When the first bubble comes, stir well and simmer the flame to medium low  .

Cover it half and cook for 8 – 10 minutes till the fish is cooked and the all the water evaporates .

*** fish cooks fast as they are small in size.

Temper it with coconut oil + mustard seeds + curry leaves .

Serve with steamed rice.

fish avial [ aviyal ] / south indian fish recipe / nethali thoran / fish cooked in coconut

I have also tried  with saundhale fish.

NOTES –

  1. Tastes better when cooked in clay vessel.
  2. You can add more raw mango and reduce the tamarind juice as mango will also be sour .
  3. While cooking you can drizzle few drops of coconut oil
  4. Shallots taste better
  5. Reduce the amount of tamarind juice and add few pieces of raw mango.
  6. Instead of tamarind you can use kokum.
  7. While tempering add shallots.
  8. Tastes much better when it gets cooked and  sticks to the bottom of the vessel or burns slightly at the bottom.

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