By Devi Poojari
May 25, 2024
Made in a matter of minutes, this coconut milk based curry is perfect to enjoy with rice, for all seafood lovers. Switch up the fish with prawns or mussels and make a large portion to share with your family.
250 grams mackerel, cleaned 1 cup coconut milk 1 large onion, sliced 1 tomato, sliced 1 tablespoon crushed ginger-garlic 2 green chillies, slit lengthwise 1 teaspoon red chilli powder 1 teaspoon turmeric powder 6-7 curry leaves 1 teaspoon mustard seeds 1.5 tablespoons coconut oil Salt, to taste Juice of ½ lemon
Heat the coconut oil in a pan and temper the mustard seeds, curry leaves and green chillies.
Add the sliced onions and cook for 2-3 minutes until translucent before adding the crushed ginger-garlic.
Cook for a minute until aromatic before tipping in the tomatoes and stirring well to combine.
Add the spice powders and season with salt, to allow the mixture to cook further for 4-5 minutes.
Pour in ¼ cup of water and bring to a boil before adding the coconut milk and adjusting seasoning.
Gently place the mackerel fillets into the coconut milk and cook with a lid on the pan for 3-4 minutes on low heat.
Once the curry simmers and the fish is cooked, turn off the flame before adding the lemon juice. Serve hot.