MADRAS MACKEREL CURRY

Serves – 4

INGREDIENTS:

·         450 gram mackerel, cleaned and cut into 2 inch / 5 cm pieces.

·         1 onion, finely chopped.

·         25 grams tamarind pods.

·         3 cloves garlic chopped.

·         1/2 teaspoon turmeric.

·         1 teaspoon chili powder.

·         1/2 teaspoon cumin seeds, dry roasted and ground.

·         1/2 teaspoon mustard seeds, dry roasted and ground.

·         1/2 teaspoon fenu greek seeds,dry roasted and ground.

·         1/2 oz / 15 g desiccated coconut.

·         4-5 curry leaves.

·         1 x 14 oz can tomatoes.

·         1 teaspoon salt.

·         1 1/2 teaspoon coriander chilies (optional).

·         2 green chilies.

·         2 tablespoon vegetable oil.

To Garnish :

·         1 onion ,chopped.

·         2 tablespoon oil.

·         1 teaspoon cumin seeds.

·         Coriander leaves.

·         Piece of red chili.

METHOD:

1.    Soak the tamarind pods in a cup of hot water for 10 – 15 minutes and extract the pulps.

2.    Heat the oil in a large, heavy-bottom skillet.

3.    Add the onion and fry until light brown.

4.    Add the garlic, cumin, mustard seeds, fenu greek, coriander, turmeric, chili powder, coconut and curry leaves. Gently fry for 30 seconds.

5.    Add the tamarind and the tomatoes and simmer gently for 1 minute.

6.    Add the mackerel, then the chopped chilies and salt.

7.    Cover and cook for 30 – 40 minutes or until the fish is tender; if necessary add a little water.

To Garnish:

1.    Fry the chopped onion in the oil until light brown.

2.    Add the cumin seeds as soon as they begin to crackle, pour the mixture over the fish curry.

3.    Sprinkle with the chopped coriander leaves, add a piece of chili and serve with plain boiled rice.

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