What you'll need:1 tbsp veg oil2 tbsp Madras curry paste or similar2 mackerel, cut across into 4-5 steaksSmall bunch of fresh coriander, stems chopped and leaves saved for serving1 red onion, chopped2 limes, zest and juice only½ can of coconut milkBoiled rice, to serveTime: 30 minsServes: 2MethodFirst In a
What you'll need:
- 1 tbsp veg oil
- 2 tbsp Madras curry paste or similar
- 2 mackerel, cut across into 4-5 steaks
- Small bunch of fresh coriander, stems chopped and leaves saved for serving
- 1 red onion, chopped
- 2 limes, zest and juice only
- ½ can of coconut milk
- Boiled rice, to serve
Time: 30 mins
In a little oil, cook the curry paste for a couple of minutes until very fragrant and hot. Toss the steaks into the pan, and get them nicely covered with the paste.
Add the coriander stems and the lime juice, and cook for a couple of minutes. Add the red onion, and soften for a further minute or two.
Tip in the half can of coconut milk, and season well. Sizzle away for about 15 minutes, turning the mackerel regularly to get it evenly cooked, then serve hot with rice and some flatbreads.
This recipe will go brilliantly with an elegant bottle of an Aussie Pinot Gris such as the Ottelia Pinot Gris 2017. This pairing is going to work like a dream!
There you have it -- a recipe for Goan Mackerel Curry!
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