Name: Mackerel curry
Total time: 45 min
Yield: 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)

A serving bowl of yellow mackerel curry with tomatoes and coriander

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 1
Heat 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 2
Add 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 3
Season the sauce and add the tamarind paste, then scatter over the coriander and serve with roti or rice, if you like.