Ayala Pachathengayaracha curry (Mackerel in Ground Coconut curry)

Ingredients

• 4 mackerels 
• 1 piece of ginger
• 4 shallots chopped
• 2 green chillies
• 1/2 tsp fenugreek seeds
• 2 spring curry leaves
• 2 tbsp coconut oil
• 1/4 tsp turmeric powder
• 7-8 pieces of sour mango/2 coccum (I used both since my mango was not that sour)
• 3/4 cup water
• salt

To grind

• 1 cup grated coconut
• small piece of ginger
• 2 shallots
• 2 tsp chilly powder
• 3/4 tsp coriander powder
• 1/2 cup water

Method

• Clean and cut each mackerel  into two pieces
• Grind everything in particular section to a smooth paste adding water
• Heat coconut oil in a Man chatty (earthernware) or pot and splutter fenugreek seeds.
• Add ginger,green chillies,chopped shallots,curry leaves and sauté well.
• Mix in the turmeric powder.Add water and let it simmer.
• Add mango pieces/coccum and cook with a closed lid for 3 minutes 
• Pour the coconut paste along with little water cleaning the grinding jar and shake the pot holding both sides.
• Bring to boil and cook in medium flame for another 5-6 minutes or till the gravy turns thicker and oil floats over the top.The curry usually is a medium thick gravy.
• Serve with Choru/cooked rice and thoran !!