Mackerel curry with fennel and coconut

This is a fab recipe in Curry Easy by Madhur Jaffrey – I adapted it a little, and checked quantities against reality for Uist mackerel.

INGREDIENTS:

  • 3 mackerel, boned and split – to make six sides with skin on.
  • 1 tsp salt
  • 3cm ginger, peeled and grated
  • 2 cloves of garlic, crushed
  • 1/2 tsp cayenne pepper
  • 2 tsp sweet paprika
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp turmeric
  • juice of 1/2 lime
  • 2 tbsp olive oil
  • 1/4 tsp fennel seeds
  • 1/2 red onion, finely chopped (or equivalent chopped shallots)
  • 6 tbsp coconut milk

METHOD:

  • Cut the mackerel sides in half, and sprinkle with salt
  • Combine the ginger, garlic, cayenne, paprika, black pepper, turmeric, lime juice and 1/2 tsp salt in a small bowl
  • Put the oil in a large frying pan, over a medium-high heat. When hot, add the fennel seed and cook for a few seconds before adding the onion/shallots.
  • Within a few minutes, when the onions are softening,, add the bowl of spices and fry for another minute.
  • Add 250ml water, and bring to a simmer, turn the heat to low and simmer for another 7-8 minutes
  • Add the coconut milk, and bring back to a simmer
  • Add the fish, skin side down, and spoon the sauce over the fish. Continue to cook for another 7 minutes, moving the fish around and spooning the sauce over the fish.
  • Once the fish is cooked, serve with brown rice

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