Curried Mackerel

    Curried Mackerel


    8 people made this

    This is a sour curry that is absolutely mouth-watering. I use mackerel but it would work with other kinds of fish.

    Serves: 6 

    • 2 mackerel steaks, cut into large chunks
    • 2 garlic cloves
    • 4 shallots
    • 1 fresh red chilli
    • oil for cooking
    • 2 stalks curry leaves
    • 1 tablespoon curry powder
    • 2 teaspoons tamarind paste*
    • 3 cups water
    • 3 tablespoons milk
    • 1 whole tomato, quartered
    • 1 small eggplant, sliced
    • 1 onion, sliced
    • 1 teaspoon sugar
    • salt and pepper to taste

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Season the mackerel with salt and pepper and let marinate for 15 minutes.
    2. Pound the garlic, shallots and red chilli in a mortar and pestle until fine.
    3. Heat oil in pot and fry the pounded ingredients and curry leaves until fragrant. Then add the fish and fry together. Mix the curry powder with some water to make a paste and stir in the pot. Add the tamarind paste, water, milk and mix.
    4. Add the tomatoes, eggplant and onion then season with sugar, salt and pepper. Bring to a boil, lower heat, taste and adjust seasoning. Simmer for another 5 minutes then serve with rice.

    Tamarind Paste

    I use the concentrated seedless tamarind paste which can easily be found in stores nowadays. If you are using the tamarind blocks, then pinch off a larger section and soak in hot water then strain the seeds to get the juice.

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