Mackerel is a popular fish in the south of India and its firm texture makes it ideal for curries. This dish, Ayila Vattichathu, comes from Chennai and has the contrasting tastes of tart tamarind and sweet, creamy coconut. Here the mackerel is cooked on the bone, which adds to the flavour of the dish.
Per portion Energy 543kcal/2253kJ; Protein 33g; Carbohydrate 10g, of which sugars 9g; Fat 42g, of which saturates 12g; Cholesterol 91mg; Calcium 49mg; Fibre 0.3g; Sodium 612mg.
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