FISH CURRY RECIPE- SPANISH MACKEREL CURRY RECIPE
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2 pieces cut Spanish mackerel- each cut is about 1 inch or 2.5 cm thick. Clean and set aside
1 small packet meat curry powder mix- 24grams (mix with water to form a watery paste (not a thick paste)
1 tablespoon dried chili flakes
½ inch young ginger root- cut into fine slices
3 pieces shallots- thin slices
2 pieces garlic- thin slices
2 stalks curry leaves
2 inches or about 5 cm cinnamon stick
2 pieces cloves
1 star anis
2 pieces cardamom pods
1 cup fresh coconut milk and add 2 cups water
OR use 3 cups low fat milk
6 pieces pickled green olives- rinse whole
4 pieces pickled baby gherkins- rinse whole, make a tiny slit once
2 tablespoon concentrated tamarind juice
A few green chili – do not slice or break them up
A few tablespoon cooking oil and salt to taste
Heat up cooking oil in a pot, enough oil for the curry paste to be completely submerged.
Add in shallots, garlic and ginger, stir until shallots turn light brown. Add in all the dry spices, curry paste, curry leaves and chili flakes. Stir continuously on low fire.
You may add a bit more water before the curry paste dries up and fry them a little longer. It is important that the curry cooks well over slow fire.
When the curry paste thickens, becomes aromatic and the oil turns bubbly, add in milk OR coconut milk , pickled olives, gherkins, salt and the Spanish mackerel. Stir the gravy over medium fire, do not stir the fish, it may break up.
When the fish is cooked, add in tamarind juice. Turn off fire after 2 minutes. Once the fire is off, add in chili. Scoop out/ throw away excess oil found at top of curry gravy.
By doing this, the hot, tongue tickling flavor of chili will not enter into the curry. This curry is much milder in terms of spices and chili used/ taste. Serve with rice…. I have not seen fish curry recipes with pickled olives and gherkins before. Enjoy! I simply love this :)