Canned fish can be used to make curries. You can use any type of fish – sardine, mackerel, tuna etc. Today I am going to use a can of mackerel to make a mild curry with gravy.
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| Mild Canned mackerel Fish Curry |
Recipe summary
For
Mild canned mackerel fish curry
Preparation Time:20 minutes
Cooking Time: 30 minutes
serves: 4
For
Mild canned mackerel fish curry
Preparation Time:20 minutes
Cooking Time: 30 minutes
serves: 4
1. Open the can and discard the liquid (sauce, oil or brine) and wash the fish clean. Coat the fish pieces with 1/2 tsp turmeric powder and ½ teaspoon salt. Keep the fish aside.
2. Put the tamarind in warm water and let it soak for about 5 minutes. Mix the tamarind well with the water. Then squeeze out and strain the tamarind juice and set it aside.
Method
1. Heat 3 tablespoon of vegetable oil in a wok or pan. when it heats up add 1 dry chili and fry for a second.
2. Add ¼ teaspoon cumin seeds followed by ¼ teaspoon fennel seeds and 1/4 teaspoon fenugreek seeds fry for 1 minute in low fire taking care not to burn them.
3. Add 1 onion chopped coarsely fry for 2 minutes.
4. Add 10 curry leaves chopped small. 3 cloves garlic sliced thinly and 1 green chili seeded sliced thinly and fry for a minute.
5.Add 1 tomato sliced into small pieces and fry foe 2 minutes.
6. Add 2 cups water followed by 1 teaspoon coriander powder
2 tea spoon curry powder and 1 teaspoon salt and bring to boil.
Let it simmer for 10 minutes.
7. Add the marinated fish and tamarind juice.Let it cook for 15 minutes.
8. Add 1/8 teaspoon black pepper powder and ½ cup of coconut milk cover cook for 2 minutes.
Mild Canned mackerel Fish Curry is ready.
2. Put the tamarind in warm water and let it soak for about 5 minutes. Mix the tamarind well with the water. Then squeeze out and strain the tamarind juice and set it aside.
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| Ingredients |
1. Heat 3 tablespoon of vegetable oil in a wok or pan. when it heats up add 1 dry chili and fry for a second.
2. Add ¼ teaspoon cumin seeds followed by ¼ teaspoon fennel seeds and 1/4 teaspoon fenugreek seeds fry for 1 minute in low fire taking care not to burn them.
3. Add 1 onion chopped coarsely fry for 2 minutes.
4. Add 10 curry leaves chopped small. 3 cloves garlic sliced thinly and 1 green chili seeded sliced thinly and fry for a minute.
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| Mild Canned mackerel Fish Curry |
6. Add 2 cups water followed by 1 teaspoon coriander powder
2 tea spoon curry powder and 1 teaspoon salt and bring to boil.
Let it simmer for 10 minutes.
7. Add the marinated fish and tamarind juice.Let it cook for 15 minutes.
8. Add 1/8 teaspoon black pepper powder and ½ cup of coconut milk cover cook for 2 minutes.
Mild Canned mackerel Fish Curry is ready.
Recipe follows in detail with pictures.
Cooking Time: 30 minutes
serves: 4
Ingredients
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| Ingredients for Mild Canned mackerel Fish Curry |
Main
1 Canned Fish
Others
1 Canned Fish
Others
1 onion chopped coarsely
1 tomato sliced into small pieces
10 curry leaves
3 cloves garlic sliced thinly
1 green chili seeded sliced thinly
1 dry chili
½ cup coconut milk
3 tablespoon of vegetable oil
½ teaspoon salt
2 cups water
Spices1 dry chili
1 teaspoon coriander powder
2 tea spoon curry powder
2 tea spoon curry powder
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1/8 teaspoon black pepper powder
1/2 tsp turmeric powder
1/2 tsp turmeric powder
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| Frying the ingredients |
Preparation
Open the can and discard the liquid (sauce, oil or brine) and wash the fish clean, taking care not to break the fish. Coat the fish pieces with turmeric powder and salt. Canned fish is very tender and therefore can break easily. Keep the fish aside.
Put the tamarind in warm water and let it soak for about 5 minutes. Mix the tamarind well with the water. Then squeeze out and strain the tamarind juice and set it aside.
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| Mild Canned Fish Curry in final stage |
Method
1. Heat 3 tablespoon of vegetable oil in a wok or pan. when it heats up add dry chili and fry for a second.
2. Add cumin seeds followed by fennel seeds and fenugreek seeds fry for 1 minute in low fire taking care not to burn them.
3. Add onion chopped coarsely fry fry for 2 minutes.
4. Add curry leaves chopped small. 3 cloves garlic sliced thinly and green chili seeded sliced thinly and fry for a minute.
5.Add tomato sliced into small pieces and fry foe 2 minutes.
6. Add water followed by coriander powder and curry powder and salt and bring to boil.
Let it simmer for 10 minutes.
7. Add the marinated fish and tamarind juice.Let it cook for 15 minutes.
8. Add black pepper powder and ½ cup coconut milk cover cook for 2 minutes. The curry is ready.
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| Spicy fish curry in final stages |
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| Spicy fish curry |
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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