Mackerel Fish Curry with vegetables taken by peachpurple
The first time I had cooked Mackerel Fish Curry was a failure.
Both my daughter and I were trying to balance the curry flavor which were
initially bland but spicy.
We added sugar, tested it- not right
We added light soy sauce, tested- not right
We added salt- tested-still not right.
In the end, our Fish Curry turned into a salty.
From then on, I gave up cooking Fish curry until I had found a cheat way to
make a delicious curry.
Yes, I bought a packet of ready-made Instant Rendang Curry Paste from
Tesco which cost $2 that could yield 1 pot of curry stew.
This Fish Curry became easy as a piece of cake!
I had realized that many incompetent stay at home mom could make good curry
with the help of curry paste.
It gives the exact spicy flavor that restaurant serves Fish Curry, yet you don’t
have to mess up your kitchen and cut down the pounding spice hassle.
In case you are wondering where I had found the Curry paste, just drop by any
grocery shop or supermarket, look under the spice or
seasoning department, there you can find rows of curry
paste in different brands and different flavor.
Here, I had bought, Tesco Instant Rendang Paste. Alternatively, you could also buy Chicken Curry paste, if doesn’t really matter
Initially, I thought that it might not give the right kick of flavor since chicken
and fish are different meats.
However, it turned out that chicken or rendang curry paste
still brings out the right mild spiciness in fish curry without
any glitches.
In this recipe, it takes less than 10 ingredients to cook a wonderful Fish Curry in just 20-30 minutes.
All-in1 Curry stew that is just perfect for the whole family dinner on
week days or weekends.
Choose Mackerel fish ( locally known as Ikan tenggiri) .
You can buy mackerel fish cuts in the wet market or buy a whole fish
( which is cheaper), request the fish monger to cut them for you
( because they have sharp cleaver that makes perfect clean cuts ).
Alternatively, you can buy Red Snapper fish cuts, white fish cods or fish heads
( if you desire!)
A dark purple slender vegetable that is soft inside with tiny, edible seeds.
Perfect for stir fries and popularly used in curries.
However, it is put last into the curry stew because it soften easily and turn
mushy if soaked too long.
There are a few names for this vegetable:
Britian- it is called Aubergine
Asian- it is called Brinjal
American and Australian- it is called Eggplant
Brinjal/egglant comes in 2 types of shape:
l long & slender
l Oval shape like an egg and short
As the name described, this light/dark green vegetable that resembles a witch
lady finger, ugly and produces slimy mucus when cut.
Many are put off by the slimy substance but it benefits the digestive tract.
It helps to lubricate the waste , perform the same function as “Liquid Paraffin”-
stool softener.
Gives a crunchy and chewy bites, soaks up the curry gravy like sponge, easily
cooked in minutes.
Put into the curry stew 2nd last to brinjal/eggplant because it will produce the
mucus and thickens the curry paste too.
Red cherry type, bigger in size like a golf ball, sweet in nature.
Gives a sweet taste to the curry, helps to reduce the spicy curry flavor.
Do not boil it in the curry stew.
Put them into the stew after you had turn off heat.
l A packet of Instant Rendang Paste ( any flavor)
l 1 small brinjal/eggplant- washed, cut into diagonal
l A handful of ladies fingers/okra-washed, cut into sections, cut off tops and tails
l 4 thick slices of Mackerel fish
l 3 slices of ginger
l 3 chopped garlic
l 1 medium onion-chopped
l 1 medium tomato-cut into quarters
l Salt and sugar
l A few stalks of curry leaves-washed
l 1 packet of coconut milk powder mix with 100ml of
lukewarm water ( or 1 cup of fresh coconut milk)
1. Bring a pot to heat with cooking oil
2. Saute garlic, ginger, onion and curry leaves until aromatic.
3. Coat mackerel fish with salt on both sides, lightly coat with
corn flour.
4. Put into the pot, allow to sizzle for a couple of minutes.
5. Pour in Instant Rendang Paste
6. Quickly pour in the coconut milk. Add in 100ml of water.
7. Stir slowly, do not break the mackerel fish apart.
8. Add salt and sugar according to taste.
9. If it taste not spicy, you can add in 1 tbsp of chilli paste.
10. Let the curry stew simmer for 20 minutes.
11. Throw in the ladies fingers/okra, allow to cook for 2 minutes.
12. Throw in the pieces of brinjal/eggplant into the fish curry
stew.
13. Allow to simmer 1 minute.
14. Turn off heat.
15. Toss in the tomatoes and cover the lid over the pot.
16. Serve hot with white rice.
Yield: 3-4 persons
Copyright allrights reserved by peachpurple
Photo belonged to peachpurple
Read more articles written by peachpurple HERE
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View Comments
So, this is the easy way to cook curry vegetable. I mean are are plastic sachet curry mix and all you have to do is follow the instruction. I have been cooking curry but chicken, never tried fish, but I think this new idea give me push to cook some.
Mackerel is a good tasting fish. But I've never had it with curry. Just a squeeze of lime and some hot sauce. But my husband does enjoy curry very much and likes curry chicken or curry fish.
It looks tasty in eating I will try to make it at am home today sure. But I will make thus as I have in a boof of Sea Foods Cooking
Ingredients
4 Fillets Fresh Mackerel (400g)
2 Tablespoons Vegetable Oil (20g)
1 Onion, Medium (150g)
6 Garlic Cloves (18g)
½ Teaspoon Ground Ginger (2g)
1 Teaspoon Cumin (3g)
2 Teaspoons Ground Coriander (6g)
1 Teaspoon Ground Turmeric (3g)
1 Teaspoon Garam Masala (3g)
½ Tub Natural Yogurt, ½ Large Tub, Low Fat (250g)
4 Green Chillies (20g)
7 Tablespoons Brown Rice (285g)
Method
Peel and chop the onion and garlic.
Wash the chillies and cut them in half lengthwise. Remove the seeds and white bit surrounding them. Finely chop the chillies. Wash hands immediately after.
Heat the oil in a heavy-based frying pan and cook the onion over medium heat for 5 minutes, or until softened and lightly brown.
Add the garlic and spices to the pan and stir for 2 minutes.
Add the yogurt and chillies to the pan. Cover with a lid and simmer on a low heat for 10 minutes.
Add the mackerel fillets and continue to simmer on a low heat for 10 minutes or until the fish is cooked through and flakes easily. Try not to cook too long as the fish will produce a liquid and the sauce will spoil.
Cook the rice according to the instructions on the packet and serve with the fish curry.