Smoked Mackerel and Potato Curry
Decided a bit of an experiment was in order with some Smoked Mackerel I had that needed using up. Would it be ok in a curry? I decided to fearlessly try basing my dish losely on a Goan Fish curry I made for some pals just before new year.
1 Packet Smoked Mackerel
2 Onions roughly diced
2 Medium Sized Potatos
1 400ml Tin of Coconut Milk
1 Golf Ball Grated Gineger
5-6 Cloves Garlic
1 tsp Concentrated Tamarind
2 tsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Tumeric
1/2 tsp Garam Masala
Handful Chopped Coriander
5 Dried Bird Eye Chillies
Rice and Naan to serve
First peel the potatos and cut into squares about 2 1/2 cm cubed. Boil them for about 8 minutes or so then drain and put aside. Put the teaspoon of tamarind in about half a cup of boiling water to make some tamarind paste.
Heat some oil in a large heavy bottomed pan, and add the grated ginger, chopped bird eye chillies and crushed/chopped garlic. Cook on a low heat for a couple of minutes making sure the garlic doesn’t go brown. Then in a pestle and mortar crush the cumin seeds and add to the pan and turn up the heat a bit, and cook for about a minute. Crush the coriander seeds and add and cook for a further minute or so at which point add the onions (you might need to add a little more oil at this point I did). Cook at a medium heat stirring a lot for a couple of minutes making sure the onions/garlic don’t caramelise and nothing sticks. At which point add the Garam Masala and the Turmeric cook for a further few minutes until onions starting to soften.
Next add the potatos and and the tamarind paste and allow to cook for just a couple of minutes so the potatoes absorb some of the spicy flavour then add the tin of coconut and the passata and leave to simmer on a low heat for about 20-30 minutes.
When you are about to put the rice on chop the mackerel into mouthfuls and add to the sauce with about 3/4 of the chopped coriander. Turn the heat up just a little so it all gets nice and hot. Serve with rice, naan and add the remaining fresh coriander to each portion as garnish.
Well it was pretty good I thought, I was worried that smoked mackerel would be too strong for a curry but actually it went pretty well. Probably I would use half the tamarind in the recipe next time and add another chilli and maybe add some mustard seeds. Still pretty much a success and I lapped it up!