Malay Mackerel Curry

Charmaine Lu -
  • 3 tbsp oil
  • 2 chopped shallots
  • 3 grated garlic cloves
  • 2.5cm piece of ginger, grated
  • 2 dried chillies, soaked and chopped
  • 2 tbsp medium curry powder
  • 200ml coconut milk
  • 1 tsp turmeric powder
  • 2 tbsp tamarind paste
  • 2 based lemongrass stalks
  • 2 lime leaves
  • 1 chopped aubergine
  • 5 chopped okra
  • 500g mackerel fillets, chopped into bite-sized pieces
  • Fry the shallots in the oil for 4 mins to soften, then stir in the chilli, garlic and ginger and cook for 2 mins more. Stir in the curry powder and turmeric, then the coconut milk and 200ml water. Mix well, then add the lemongrass, lime leaves and tamarind and bring to a simmer.
  • Add the okra and aubergine to the mixture and simmer for 20 mins to soften. Reduce the heat, and gently add the mackerel chunks. Cover and cook for 10 mins, then season well, remove the lime leaves and lemongrass, and serve with chopped coriander and steamed rice.
45 mins
4 serving