ANGLO-INDIAN RECIPES by Bridget White: MACKEREL FISH CURRY











MACKEREL FISH CURRY

Serves
6
     Time required: 45 minutes

Ingredients

6
medium size mackerels cleaned and cut down the stomach
2
big onions chopped finely                                   

2 teaspoons ginger garlic paste 

1
cup thick coconut milk     
3
teaspoons chillie powder
1
teaspoon cumin powder                                      
2
teaspoons coriander powder
½
teaspoon turmeric powder 

Salt
to taste

Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside. 

Heat
the oil in a shallow vessel and fry the  onions till golden
brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander
powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more
water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes. 

Garnish
with chopped coriander leaves and slit green chilies 

Serve with Rice or
chapattis.

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