ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
Monday, June 29, 2015
MACKEREL FISH CURRY
6 medium size mackerels cleaned and cut down the stomach
2 big onions chopped finely
2 teaspoons ginger garlic paste
1 cup thick coconut milk
3 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil
Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside.
Heat the oil in a shallow vessel and fry the onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes.
Garnish with chopped coriander leaves and slit green chilies
Serve with Rice or chapattis.
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