Mackerel Fish Curry Recipes

FISH CURRY (KODAVAS-STYLE)

Fish Curry (Kodavas-Style) image

Kodavas (Coorgs, in South-West Karnataka) in Southwest India have their own cuisine. This is an authentic fish curry. Serve with rice, roti, or chapati.

Provided by KanikeIynanda

Categories Seafood Curry

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

2 pounds mackerel fillets
3 tablespoons ground turmeric, divided
2 tablespoons tamarind paste, divided
salt to taste
4 cups water, divided, or more as needed
2 tablespoons chili powder
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon black peppercorns
½ teaspoon black mustard seeds
½ fresh coconut
1 clove garlic
1 (1/2 inch) piece peeled ginger
2 medium onions, coarsely chopped
1 green chile pepper, chopped
2 tablespoons vegetable oil

Steps:

Cut each mackerel into 2 pieces and make a few cuts on the surface of the fish, so the marinade can permeate the inside of the fillets. Place fish into a bowl and add 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, 2 teaspoons salt, and 2 to 3 cups water. Stir to dissolve salt and soak fish in the marinade, about 10 minutes.
Discard liquid and rinse fish twice under cold running water. Return fish to a bowl and add chili powder, remaining 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, and salt to taste. Mix well and set aside.
Combine cumin seeds, coriander seeds, black peppercorns, and mustard seeds in a dry skillet and toast over medium-low heat until fragrant, 1 to 2 minutes, shaking skillet repeatedly so spices don't burn.
Remove coconut meat from coconut and chop. Combine toasted spices, coconut, garlic, and ginger in a mortar and pestle and grind into a paste, adding a little water as necessary to get the consistency of the masala right. Mix in onions and green chili.
Heat oil in a heavy pot. Add masala paste and 1 1/2 cups water. Bring to a boil over medium-high heat. Add marinated fish and check water level. You might need to add more water. Simmer until fish flakes easily with a fork and sauce has thickened, about 15 minutes. Season with salt to taste.

Nutrition Facts : Calories 779.2 calories, Carbohydrate 22.8 g, Cholesterol 132.9 mg, Fat 57.6 g, Fiber 9.2 g, Protein 46.4 g, SaturatedFat 23.6 g, Sodium 215.7 mg, Sugar 4.2 g

MACKEREL WITH CURRY SPICES

Mackerel with curry spices image

Mackerel's firm, oily flesh is perfect for this tasty spice mix, from Nick Nairn

Provided by Nick Nairn

Categories Dinner

Time 40m

Number Of Ingredients 5

Ingredients

6 medium mackerel, each weighing about 350g/12oz, cleaned, rinsed and dried
4 tbsp Thai red curry paste
3 tbsp olive oil
juice of 3 lemons
small handful of fresh coriander, roughly chopped

Steps:

Preheat the oven to fan 180C/ conventional 200C/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
Cut six 65 x 30cm sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel.

Nutrition Facts : Calories 621 calories, Fat 48 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 47 grams protein, Sodium 0.78 milligram of sodium

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