Coconut Mackerel Curry - Recipe

21 November 2007

3 tbsp vegetable oil
1 ⁄2 tsp fenugreek seeds
1 tsp cumin seeds
25 curry leaves, torn
2 medium onions, peeled and roughly chopped
2 medium tomatoes, roughly chopped
15g garlic (approximately 5 large cloves), peeled and roughly chopped
8g fresh ginger, peeled and roughly chopped
1 tsp turmeric
3⁄4 –11 ⁄2 tsp red chilli powder
1 tbsp coriander powder
350ml water
450–500g whole mackerel, cleaned and cut into steaks 2.5cm thick
3–5 green chillies, left whole
11 ⁄2 tsp tamarind paste, or to taste
250ml coconut milk
salt to taste

METHOD
Cut mackerel into steaks as these keep the fish together and the bones add flavour to the gravy.

Heat the oil in a large non-stick saucepan. Add the fenugreek, cumin seeds and 10 of the curry leaves and fry for 10 seconds. Add the onions and cook for about 6–8 mins until golden.

Meanwhile, purée together the tomatoes, garlic and ginger and powdered spices. Add to the pan and cook for 8–10 mins over a high heat. Add a splash of water at any point, if necessary.

Add the water, bring to a boil and then add the fish, green chillies and remaining curry leaves. Bring back to the boil and cook for 3–4 mins. Stir in most of the tamarind paste but leave a little to add later. Once the fish is cooked, add the coconut milk. Stir well, taste and adjust the seasoning and sourness (adding the remainder of the tamarind paste if necessary) and add more water if you prefer a thinner curry.

Serves 4

From Anjum Anand's Indian Food Made Easy

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