Avial, a quintessential South Indian vegetable stew, boasts a myriad of variations. This recipe focuses on a particularly delicious and flavourful version: Small Fish Avial. This dish transcends the usual vegetable-centric approach, incorporating tiny, flavorful fish that impart a unique, savory depth to the coconut milk-based curry. The delicate fish perfectly complements the medley of vegetables and aromatic spices, creating a harmonious blend of textures and tastes. It's a surprisingly simple yet elegant dish, perfect for a weeknight meal or a special occasion. The subtle sweetness of the coconut milk intertwines beautifully with the earthy notes of the vegetables and the briny tang of the fish.
This mouthwatering Small Fish Avial is surprisingly easy to make, even for novice cooks. Forget complicated techniques and lengthy prep times – this recipe is designed for simplicity and maximum flavor. Follow our step-by-step guide below to learn how to create this unforgettable South Indian delicacy in your own kitchen. Prepare to be amazed by the exquisite taste and satisfying aroma that will fill your home.
Tools Needed
- Clay pot
Ingredients
- Variety of small fish (anchovy, karapooch, yellow rockfish)
- Tamarind: lemon-sized
- Green chilies: 6
- Coriander leaves: 2 tablespoons
- Chili powder: 1 1/2 tablespoons
- Turmeric powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Salt
- Curry leaves: a little
- Coconut oil: 2 tablespoons
- Fenugreek seeds: a little
- Mustard seeds: a little
- Garlic: 100 small cloves + 10 large cloves
- Mango (optional): a little
- Water
Step-by-Step Instructions
Step 1. Prepare the Marinade and Spice Mixture
- Combine the fish, tamarind, and chilies.
- Add coriander leaves, chili powder, turmeric powder, and cumin powder.
Step 2. Temper the Spices and Cook the Gravy
- Heat coconut oil in a clay pot. Add fenugreek and mustard seeds; fry until fragrant.
- Add chopped garlic and fry until slightly browned.
- Add the spice mixture and water. Mix well and check the salt.
- Simmer the gravy on medium heat until the chilies are cooked.
Step 3. Cook the Fish
- Add the fish and cook for 3-4 minutes, or until cooked through.
- Add a little mango (optional).
Step 4. Finish and Garnish
- Add a little more curry leaves, stir, and turn off the heat.
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- Small fish are better than large fish for this dish.
- Don't overcook the fish; it should be tender but not mushy.
- Using a clay pot enhances the flavor of the avial.
- The avial tastes better the next day.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 15-20g
- Protein: 30-35g
FAQs
1. Can I use frozen small fish for this recipe?
Yes, absolutely! Make sure to thaw them completely and pat them dry before cooking to prevent excess moisture.
2. What type of small fish is best for Avial?
Many small fish work well! Common choices include sardines, anchovies, or any other small, bony fish readily available in your area. Just ensure they're cleaned properly.
3. Can I adjust the spice level?
Definitely! Reduce or increase the amount of green chilies according to your preference. You can also adjust the amount of curry leaves for a stronger or milder flavor.
This South Indian Small Fish Avial recipe offers a delightful twist on a classic dish, showcasing the unique flavors of fresh fish and aromatic spices. With its simple preparation and incredible taste, it's sure to become a family favorite. Enjoy the satisfying experience of creating this flavorful and unforgettable meal!