Ingredients & Prep: Estimated Time 20 Minutes
American or Indian Mackerel Fish ( whole 2lbs)- Chop into 1" wide rough pieces.One Fish = 4-6 pieces.
1/4 of Medium Sized Onion ( peeled & diced)
4 garlic cloves (peeled but keep whole)
1 inch in length piece of ginger( peeled and roughly chopped)
5 Sri Lankan Curry Leaves ( optional)
Juice of 1 Lime
1/4 Cup of ( olive oil, grapeseed oil, or coconut oil)
2 Cups of Room Temperature Water
1 Teaspoon Tumeric Powder
2 Tablespoon Chili Powder
1/4 teaspoon Roasted Sri Lankan Curry Powder ( optional)
1/4 teaspoon cumin seeds ( you can use powder as a substitute
Salt to Taste ( we suggest 1 1/2 teaspoon of salt, but you can add more or less)
Part 1: Estimated Time 10 Minutes
Add 1/4 cup of oil to deep pan and heat on medium heat for five minutes. It's important to use a deep pan to ensure all the ingredients cook evenly.
Add the 1/4 chopped onion, 1" long piece of ginger that has been roughly chopped,4 peeled whole garlic cloves, and 5 curry leaves to the warm oil. Saute the ingredients on medium heat for 1 minutes.
Part 2: Estimated Time 5 Minutes
Keep Flame on Medium Heat.
Add roughly chopped pieces of the 2lbs of mackerel to the deep pan.
Add spices to the pan: 1 teaspoon turmeric powder, 2 tablespoons chilli powder, 1/4 teaspoon roasted Sri Lankan Curry Powder, and 1/4 teaspoon cumin seeds.
Using a plastic spoon, stir the fish gently, making sure to evenly coat the fish with the spices without smashing the fish. It's important to use a plastic spoon because a wooden or metal spoon will crush the fish.
Part 3: Estimated Time 15 Minutes
Add two cups of water to the pan, making sure there is enough water to cover the fish.
Add 1 1/2 teaspoons salt to the curry.
Bring to rapid boil on high flame for 5 minutes.
Lower Flame to medium low flame for an additional 5 minutes until fish turns opaque.
Let cool to room temperature and add juice of 1 lime.
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