Indian Mackerel Curry Recipe
This delicious spicy mackerel curry has influences from South Indian cuisine, more specifically, Goa; it is delicious and cooks in under 30 minutes!
Servings 2 Servings
Calories 499kcal
Ingredients
- 2 Whole Mackerel
- ½ teaspoon Turmeric
- ¾ teaspoon Salt
- 1 Small-Medium Shallot 35g
- 1 Medium Tomato
- 3 Garlic Cloves
- 15 g Ginger ½ Thumb Sized Piece
- 1 teaspoon Cumin Seeds
- ½ teaspoon Coriander Seeds
- 2 Cloves
- 6 Dried Red Chillies
- 6 Black Peppercorns
- 1 Blade of Mace
- 1 teaspoon Dried Pomegranate Seeds
- 1 teaspoon White Vinegar
- 2 tablespoon Cooking Oil
- 1 Green Chilli Pepper
- 8 Curry Leaves
- 1 tablespoon Tomato Puree
- 375 ml Water 1½ Cups
- 1 teaspoon Jaggery
Instructions
- Remove the head and tail from the mackerel, then cut each fish into 3 portions.
- Rub the fish with the turmeric and half a teaspoon of salt, and set aside.
- Cut the shallot in half lengthways, then peel it and cut it into 2mm (⅛") thick half-moon shapes.
- Peel the garlic cloves and add them to a mini blender.
- Peel the ginger and add it to the mini blender.
- Add the cumin seeds, coriander seeds, cloves, dried red chillies, black peppercorns, blade of mace, dried pomegranate seeds and vinegar to the mini blender and blitz to a smooth paste. You can use a pestle and mortar for this too.
- Heat the oil in a wok over a high heat and add the slit green chilli, curry leaves and slit green chilli and cook for 30 seconds.
- Add the tomatoes and spice paste and cook for a minute.
- Throw in the tomato paste and cook for a minute, stirring continuously.
- Pour in the water, season with the remaining salt and add the jaggery and cook for 5 minutes.
- Add the fish and cook for 3 minutes, then flip the fish and cook for another 2 minutes.
- Serve with fresh coriander.
Nutrition
Serving: 1 | Calories: 499kcal | Carbohydrates: 33g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 66mg | Sodium: 983mg | Fiber: 8g | Sugar: 13g
