Mackerel Fish Curry Recipes
FISH CURRY (KODAVAS-STYLE)
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
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'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
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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- Tie the fish bones up securely in cheesecloth or any clean cloth. Place this package into a large saucepan or wok and pour the coconut milk in along with the green chillies and 1/4 of the chopped onion. Simmer the coconut milk until reduced by half, about 10 minutes.
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