Special Diet

Mackerel Curry

cook 20 mins
Tags: Gluten free
  • 1 green chilli, deseeded and chopped
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 4 garlic cloves
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and sliced
  • 1 teaspoon sunflower oil
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 large onion, sliced
  • 150 ml (¼ pint) coconut milk
  • 450 g (14½ oz) mackerel fillets, cut into 5 cm (2 inch) pieces
  • small handful of coriander leaves, roughly torn
  • salt and pepper
  • Place the chilli, ground coriander, turmeric, garlic, ginger and sunflower oil in a small blender and blend together to make a smooth paste.
  • Heat the coconut oil in a wok or frying pan over a medium heat, add the spice paste and the cumin and cook for 2–3 minutes.
  • Add the onion to the pan and cook for 1–2 minutes, then pour in the coconut milk and 250 ml (8 fl oz) water. Bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
  • Add the mackerel pieces to the pan and cook for 6–8 minutes until the fish is cooked, then stir in the coriander leaves.
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