Spanish Mackerel Curry
Spanish Mackerel Curry

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spanish mackerel curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kerala Mackerel Curry - Kerala Fish Curry - Fish Curry with Fried Coconut Paste. Thinking of cooking fish curry, here for you Spanish Mackerel (Ikan Tenggiri) recipe. Mitch Tonks' tasty mackerel curry recipe lends itself to strong spices. Using a whole fish cut into chunky sections is traditional, but you can use fish fillets or bite-sized pieces, if you prefer.

Spanish Mackerel Curry is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Spanish Mackerel Curry is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have spanish mackerel curry using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spanish Mackerel Curry:
  1. Make ready A. Ingredients
  2. Make ready 5 slices Spanish Mackerel - fried
  3. Make ready (Rub Turmeric powder + salt on fish slices before frying)
  4. Take 5 ladies fingers / okra
  5. Prepare 1 egg plant - thickly sliced
  6. Take B. Spices
  7. Get 1/3 C cooking oil
  8. Make ready 1 tsp mixed Indian spices (see Note)
  9. Take C. Blend into a very fine paste
  10. Make ready 1 medium or big brown onion
  11. Get 2 shallots
  12. Make ready 2 garlic
  13. Make ready 1/2 C soaked & softened dried chillies
  14. Get D. Make into a paste
  15. Make ready 1/2 C Baba’s Fish Curry Powder
  16. Take 1 tbsp Baba’s Meat Curry Powder
  17. Make ready E. Seasonings
  18. Take to taste Chicken seasoning powder
  19. Get Note
  20. Make ready 1 . Mixed Indian Spices or Panch Phoran can be bought ready mixed from the store
  21. Prepare 2 . Panch Phoran can also be prepared at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed, nigella seed. Use a teaspoon full in this fish curry

Yuzu are grown in winter and Sawara, or Spanish Mackerel, is caught in spring. Spanish mackerel is caught using a variety of line methods, including trolling and handlines. Although independent observer coverage is minimal in all fisheries, the likelihood of significant threatened. Fish Curry is the staple diet in Goa, we love our Xitt Codi (the traditional goan fish curry) and today we have a different variant, the Bangda Curry.

Instructions to make Spanish Mackerel Curry:
  1. A - Rub a teaspoon of turmeric powder and salt (or use chicken seasoning powder) on spanish mackerel slices. Fry fish slices until cooked through. Clean okra or ladies fingers’ stem (the very end of okras stem) and place okra on a hot wok. Cook at very high heat, without oil, for few minutes or until just wilted. This is to reduce the sliminess of the cut okra. Next, slice the eggplant.
  2. B - Use store-bought, pre-mixed indian spices or prepare at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed and nigella seed. Use a teaspoon full of this mixed spices in this curry. Alternatively, just use a pinch of each spice.
  3. C - Place ingredients in C with 1/4 C - 1/3 C of water in a blender and blend into a very fine paste.
  4. D - Combine D in a bowl. Add enough water to make a soft curry paste, not too thick or too thin.
  5. Cooking the curry - Over medium heat, heat cooking oil in a big wok. Add B (mixed spices) and stir for few seconds.
  6. Add in C (blended ingredients) and cook until aromatic and translucent.
  7. Next, add D (curry paste) and continue cooking and stirring for 4-5 minutes or until oil is separated from the curry mixture.
  8. Pour 1 1/2 cups (to 2 cups) of water. Stir to mix and add sliced egg plant. Cover and bring to a boil and eggplant is tender. Season with enough chicken seasoning powder. Taste and adjust seasoning accordingly. Add okra and fish. Bring curry to a boil again and turn the heat off right after that. Dish up. Serve with rice, dipping bread or roti.

Although independent observer coverage is minimal in all fisheries, the likelihood of significant threatened. Fish Curry is the staple diet in Goa, we love our Xitt Codi (the traditional goan fish curry) and today we have a different variant, the Bangda Curry. Typical Goan masala makes this mackerel curry absolutely irresistible. For more recipes related to Goan Mackerel Curry checkout Bangda Udadmethi, Bangda Udadmethi, Bangdyache Humman. Regulations Gulf and Atlantic State Waters.

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