Almost every chef, food writer, or self-confessed foodie has a fascinating food story from childhood. Many of these stories often feature a beloved grandmother or mother, and they frequently revolve around the moments that sparked a lifelong curiosity and passion for food, eventually leading these kids to careers in the culinary world. In Tamil Nadu and Kerala, many of these memories are intertwined with fish curry, involving different family members in stories of who bought the fish, how it was cleaned, the aromas that filled the house (and drifted to the neighbors), and how that fish curry ultimately became a cherished memory.
In a recent conversation about fish curry, Chef Shibu Thampan of Hilton Chennai was transported back to his childhood spent in Kerala and Tamil Nadu. At the center of his memories was Ayala Meen (known as Bangude in Kannada), or Indian mackerel. It's not only one of the most widely available fish varieties in Tamil Nadu, Kerala, and across India, but it also cooks quickly and is relatively affordable.
Many online platforms and supermarkets offer this fish in curry cuts or whole and cleaned, making it easy to prepare. Chef Shibu recalls how this family recipe from Tamil Nadu was a regular weekend highlight during his childhood, always reminding him of his mother's warmth. While Meen Kuzhambu (fish gravy) is a popular dish, you can also try making Ayala Fish Fry as a delicious side or starter.
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