Mackerel Fish Curry Recipes
MACKEREL FISH CURRY
Make and share this Mackerel Fish Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Clean the fish well and wash in plenty of water.
- Cut the fish in approximately 1 1/2 inch sized pieces.
- Wash well with salt water and turmeric powder.
- Marinate it with turmeric powder and lemon juice for 15 minutes.
- Heat oil in a skillet.
- Add all the ingredients except the fish.
- Add 1/2 cup of water.
- Allow to come to a boil.
- Lower flame and add the fish pieces.
- Cover and cook till the fish is tender and ready to serve.
- Serve hot with hot steamed white rice.
Nutrition Facts : Calories 430.8, Fat 28.4, SaturatedFat 6.2, Cholesterol 116.7, Sodium 180.6, Carbohydrate 11.2, Fiber 2.6, Sugar 4.3, Protein 32.6
MACKEREL WITH CURRY SPICES
Mackerel's firm, oily flesh is perfect for this tasty spice mix, from Nick Nairn
Provided by Nick Nairn
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
- Cut six 65 x 30cm sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
- Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel.
Nutrition Facts : Calories 621 calories, Fat 48 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 47 grams protein, Sodium 0.78 milligram of sodium
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- In a small pan, fry the curry leaves and mustard seeds in 1 tablespoon of oil until they pop. Tip into a dish and leave to cool, then add the lime juice and a pinch of salt. Cut the prepared mackerel into roughly 7cm chunks – you should get 2 chunks, plus a decent tail piece, from each fish. Add to the dish, turn to coat well, then cover and marinate for an hour in the fridge.
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