Mackerel Curry

Charmaine Lu -
  • 2 tbsp oil
  • 8 dried curry leaves
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 1 tsp each ground coriander and turmeric
  • Thumb-sized piece of ginger, grated
  • 3 crushed garlic cloves
  • 400g tin of coconut milk
  • 4 mackerel fillets, each cut into 3
  • 1 tbsp tamarind paste
  • Small bunch of chopped coriander
  • Cooked rice, to serve
  • Heat the oil in a casserole and fry the curry leaves, mustard seeds and cumin for a minute or so. When sizzling, add the coriander, turmeric, garlic and ginger, and fry gently for 3 mins. Pour in the coconut milk and simmer for 20 mins.
  • Add the mackerel pieces to the sauce and simmer for 15 mins or until cooked through. Take care not to break up the fish too much when stirring. Season the sauce, stir through the tamarind paste, then scatter with coriander and serve with rice.
45 mins
2 serving