Mackerel curry

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)

Preparation and cooking time
- Total time45 mins
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 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.