Ayala Manga Fill – Mackerel with Raw Mango (Kerala Style)

Ayala Mango Fill is a vibrant and flavourful Kerala fish dish that brings together mackerel (ayala) and sour raw mango in a delicious, tangy spice mix. With a bold red colour, rich spice balance, and satisfying texture, this recipe is a perfect blend of sweet, sour, and spicy — ideal with rice or enjoyed on its own.

This fusion dish highlights the freshness of mango and fish, creating a unique pairing that’s both traditional and exciting.

🍛 Why Ayala Mango Fill Is Special

• 🐟 Combines mackerel’s rich flavour with tangy raw mango
• 🌶️ Uses dry spices for bold, deep flavour and colour
• 🥭 Mango adds a pleasant acidity to the curry
• 🍲 Balanced taste — savoury, spicy, and slightly tart
• 🍽️ Great with steamed rice or on its own as a hearty dish

Mackerel is known for its omega-3 fatty acids, protein, and nutrients — making this not just delicious but wholesome as well.

🍛Ingredients

• 1 cup water

• 3 Ayala fish (Indian mackerel), cleaned

• 5 pieces sour green mango, finely chopped

• 2 teaspoons chilli powder (Kashmiri chilli powder for colour)

• 1 teaspoon turmeric powder

• 10 small shallots

• 5 curry leaves

• 2 teaspoons pepper powder

• 1 tablespoon grated coconut

• 1 tablespoon coconut oil

• Salt, to taste

👩‍🍳 Preparation Method

1. Clean & Marinate the Fish

1. Rinse the mackerel thoroughly and pat dry.
2. Make a few shallow cuts on each piece so the flavours can penetrate.
3. In a small bowl, mix salt, turmeric, chilli powder, and 1 teaspoon pepper with a little water to form a paste.
4. Rub this spice mix all over the fish and let it marinate for about 10 minutes.

2. Prepare Mango & Coconut Filling

1. In a blender or mortar and pestle, combine:
   • Curry leaves
   • Grated coconut
   • Garlic cloves
   • 1 piece ginger
   • 1 teaspoon pepper
   • Salt
   • Finely chopped raw mango
2. Grind to a smooth, moist paste. This will be the filling that infuses the fish with tangy flavour.

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3. Stuff & Apply Masala

1. Gently stuff the ground masala into the slits and cavities of each fish piece.
2. Apply a little more spice paste on the outside for extra flavour.

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4. Cook the Fish

1. Heat a frying pan or heavy bottom pan over medium heat.
2. Place the stuffed fish in the pan and pour 1 cup water around (not over) the fish.
3. Cover and cook on medium–low heat.
4. As the water almost evaporates, add coconut oil.
5. Allow the liquid to reduce and form a moist, thick paste coating on the fish.
6. Flip the fish carefully and cook a few more minutes before switching off the heat.

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🍽️ Serving Suggestions

Serve Ayala Mango Fill hot with:

• Steamed rice
• Tapioca (kappa)
• Appam or puttu

This dish is satisfying on its own or as part of a larger Kerala meal.

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📝 Tips for Best Results

✔ Use firm, sour raw mango for the best tangy balance.
✔ Kashmiri chilli powder gives a deep red colour without excessive heat.
✔ Cook gently and avoid high heat — this keeps the fish tender.
✔ Coconut oil adds aroma and richness.

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👵Grandma’s Kitchen Note

In traditional Kerala kitchens, combining fish with raw mango was a seasonal favourite — especially when mangoes were abundant. The tartness of mango blends with spices and fish juices to create a dish that’s both comforting and lively. Simple ingredients, thoughtful spice use, and slow cooking techniques are what make this dish a treasured classic.