Mackerel Curry
Ingredients
- 1 green chilli deseeded and chopped
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 4 garlic cloves
- 2.5 cm 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 coconut milk
- 250 ml water
- 450 g mackerel fillets cut into 5 cm pieces
- small handful of coriander leaves roughly torn
- salt and pepper
Instructions
- Place the chilli, ground coriander, turmeric, garlic, ginger and sunflower oil in a blender or food processor 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 seeds 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 measurement water.
- Bring to the boil, then reduce the heat and 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 through, then stir in the coriander leaves.
Notes & Wine Advice
For mackerel, beetroot & horseradish salad,
cut 425 g raw beetroot into 4–6 wedges, place in a roasting tin with 2 tablespoons olive oil, 2 teaspoons cumin seeds, 2 tablespoons thyme and 2 teaspoons clear honey and mix to coat. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Meanwhile, whisk together 2 tablespoons gluten-free creamed horseradish, 4 tablespoons lemon juice and 150 ml low-fat natural yogurt in a small bowl. Heat 4 x 85 g smoked mackerel fillets according to the packet instructions, then flake into large flakes. Place a few small handfuls of baby spinach leaves on to 4 plates and scatter over the mackerel and beetroot. Sprinkle with the horseradish dressing and serve. Calories per serving 412Nutrition values
Calories: 381 kcal