Mackerel curry
Frozen fish keeps for a long time so making this quick mackerel curry is easy for a weeknight dinner.
Ingredients
- 1 tsp sunflower oil
- 1 small onion, chopped
- 2 garlic cloves, finely grated
- 2cm/1in ginger, finely grated
- ½ green chilli, or to taste, finely chopped
- 200g/7oz cherry tomatoes, halved
- 1 yellow pepper, chopped into bite-sized pieces
- ¼ tsp salt
- ¼ tsp turmeric
- ½ tsp cumin
- ½ tsp Kashmiri chilli powder or paprika
- 1 tsp coriander
- pinch cinnamon
- 1 clove
- black pepper, to taste
- 2 frozen mackerel fillets (or salmon or cod)
- fresh coriander, chopped
Method
In a lidded frying pan, heat the sunflower oil and fry the onion over a medium heat for 10 minutes until it is translucent and slightly browning at the edges. Add the garlic, ginger and chillies and fry for another few minutes until everything is softened.
Add the halved cherry tomatoes, a splash of water, and put the lid on so that the tomatoes begin to soften and break down. Stir occasionally to prevent it sticking.
Remove the lid, add the yellow pepper, salt and all the spices. Add another splash of water if it’s looking very dry. Push the frozen mackerel fillet down into the sauce, cover the pan and cook for 5 minutes. Turn the fillet over and continue cooking, covered, for a further 5 minutes or until the mackerel fillet is cooked through and piping hot.
Scatter with fresh coriander and serve with basmati rice.
Summer
Recipes
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