Curry Mackerel With Tomato Sauce recipe.
Photo by Chris De La Rosa
About five years ago, we did a similar version of Mackerel In Tomato Sauce; however, in this version, we’ll start with a delicious curry base for an extraordinary curry fish recipe. This is an easy, quick, and tasty weeknight dish to enjoy with steamed rice, Paratha Roti, or even boiled potatoes, especially during the lenten season.
You’ll Need…
1 1/2 tablespoon veg oil
1 teaspoon cumin seeds (geera)
1 medium onion (large dice)
1 tablespoon Caribbean Green Seasoning
1 Scotch Bonnet pepper (optional)
6 cloves garlic (smashed)
1/2 teaspoon black pepper
1 can (253 ml) Mackerel in Tomato sauce
3/4 cup water
1 large tomato (large pieces)
2 tablespoon chopped cilantro + 1/2 lime
Notes! Please follow along with the video below, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.
Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil.
Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy!
- Add more water if you want more gravy or sauce.
Source: caribbeanpot.com