Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mackerel curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Ingredients
- 2 tbsp vegetable oil
- 8 curry leaves, dried or fresh
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- a thumb-sized piece ginger, shredded
- 3 cloves garlic, crushed
- 2 plum tomatoes, chopped
- 400g tin coconut milk
- 2 mackerels, gutted, heads removed and cut into three pieces
- 1 tbsp tamarind paste
- ½ a small bunch coriander, chopped
- roti or rice, to serve (optional)
Method
- STEP 1Heat the oil in a pan or casserole over a medium heat, then add the curry leaves, cumin seeds and mustard seeds. Cook for 1 minute until they begin to pop. Add the ground coriander, turmeric, ginger and garlic, then fry gently for 2-3 minutes. Add the tomatoes and coconut milk, then simmer gently for 20 minutes.
- STEP 2Add the mackerel pieces to the sauce and simmer gently for 15 minutes, stirring gently every now and again, until the fish has cooked through.
- STEP 3Season the sauce and add the tamarind paste, then scatter over the coriander and serve with roti or rice, if you like.
