Goan mackerel curry with steamed rice
Ingredients
1 mackerel, gutted, filleted
¼ tsp ground turmeric
½ tsp garam masala
½ tsp ground cumin
25g/1oz butter
½ cinnamon stick
2 cloves
1 tsp cumin seeds
2 cardamom pods, seeds removed
½ tsp black peppercorns
2 tbsp vegetable oil
1 onion, finely sliced
1 garlic clove, finely sliced
1 bay leaf
2 field mushrooms, sliced
200ml/7fl oz coconut milk
100g/3½oz basmati rice, steamed
1 red onion, finely sliced, to garnish
Preparation method
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Make diagonal slits in the skin of each mackerel fillet with a sharp knife and then place onto a large plate. Mix together the ground turmeric, garam masala and ground cumin and then roll the mackerel in the spices. Leave for ten minutes to allow the flavours to penetrate the flesh.
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Heat a frying pan, place the mackerel fillets skin-side down in the pan and cook for 2-3 minutes. Add the butter and cook for a further 1-2 minutes. Turn over and cook on the other side for 2-3 minutes, or until the fish is completely cooked through. Remove from the heat and keep warm.
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Place the cinnamon, cloves, cumin seeds, cardamom seeds and black peppercorns into a dry frying pan and toast for one minute. Place in a pestle and mortar, grind and set aside.
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Heat the vegetable oil in a frying pan, add the onion and fry for four minutes, or until softened. Add the garlic, ground spices from the pestle and mortar and bay leaf, stir well and sauté for five minutes. Add the mushrooms and cook for three minutes. Add the coconut milk and bring to the boil. Simmer for eight minutes.
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To serve, pile the steamed rice onto a serving plate, spoon over the onion curry sauce and place the mackerel fillets on top. Garnish with finely sliced onion.
