This recipe is one I do when I want a quick and easy curry after work or when I don't have much time to cook! Mackerel doesn't need to be cooked for long, so only putting the fish in for 5 or so minutes is all it needs to be cooked well! Serves around 3-4 people.
What you will need:
2 Tablespoons: Olive oil
Half: 1 Red Capsicum
1 Whole: Zucchini Diced
4 thick / steak fillets: Mackerel
1 Cup: Fish Stock
2 Tablespoons: Curry Powder
1 Teaspoon: Turmeric Powder
1/2 Teaspoon: All Spice Powder
1/2 Teaspoon: Onion Powder
1 Garlic Clove: Crushed
1/2 Teaspoon: Minced Coriander
1/2: Brown Onion Diced
4-5 Curry Leaves
Squeeze of lemon
A handful: Beans
1 1/2 Tins: Coconut Cream
Pinch of Salt
Yogurt to garnish with:
Half: Cucumber Diced
3-4 Tablespoons: Greek Yogurt
1/2 Teaspoon: Garlic Powder
Poppadums' to serve with
Method:
In a pot, stir together the olive oil, garlic, onions, 1 tablespoon of curry powder, turmeric and all spice. Then add in the minced coriander, curry leaves, beans, zucchini and capsicum. Stir until the capsicum is soft.
Then add in the fish stock, salt, onion powder, squeeze of lemon juice and remainder of the curry powder. Stir for around 4-5 minutes.
Add in the coconut cream and stir. Leave on the stove on low to medium for around 30 minutes. Stirring the sauce here and there through out the 30 minutes.
The coconut cream can make the curry quite sweet, I tend to add a little more salt if this is the case.
Once the sauce is cooked, and the vegetables are soft, place in the mackerel fillets and stir slowly so the fillets are submerged.
Leave on medium for around 5 minutes or until fish is almost completely cooked through. Remove from heat and serve with rice.
In a bowl mix together the yogurt, garlic powder and cucumber. Put on top of the curry and enjoy with poppadums'.