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Spanish Mackerel Curry
Spanish Mackerel Curry

Before you jump to Spanish Mackerel Curry recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Using your best judgment is just another one of the many ways which you could make healthy decisions out of a lunch menu. This is best achieved by analyzing dinner pictures onto a single menu. It’s also recommended that you avoid foods overrun with oatmeal, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.

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We hope you got insight from reading it, now let’s go back to spanish mackerel curry recipe. To make spanish mackerel curry you only need 21 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Spanish Mackerel Curry:
  1. You need A. Ingredients
  2. You need 5 slices Spanish Mackerel - fried
  3. Prepare (Rub Turmeric powder + salt on fish slices before frying)
  4. Take 5 ladies fingers / okra
  5. Use 1 egg plant - thickly sliced
  6. Get B. Spices
  7. Get 1/3 C cooking oil
  8. Get 1 tsp mixed Indian spices (see Note)
  9. Take C. Blend into a very fine paste
  10. Use 1 medium or big brown onion
  11. Use 2 shallots
  12. Take 2 garlic
  13. Provide 1/2 C soaked & softened dried chillies
  14. You need D. Make into a paste
  15. You need 1/2 C Baba’s Fish Curry Powder
  16. Get 1 tbsp Baba’s Meat Curry Powder
  17. Take E. Seasonings
  18. Use to taste Chicken seasoning powder
  19. Take Note
  20. You need 1 . Mixed Indian Spices or Panch Phoran can be bought ready mixed from the store
  21. Use 2 . Panch Phoran can also be prepared at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed, nigella seed. Use a teaspoon full in this fish curry
Steps to make Spanish Mackerel Curry:
  1. A - Rub a teaspoon of turmeric powder and salt (or use chicken seasoning powder) on spanish mackerel slices. Fry fish slices until cooked through. Clean okra or ladies fingers’ stem (the very end of okras stem) and place okra on a hot wok. Cook at very high heat, without oil, for few minutes or until just wilted. This is to reduce the sliminess of the cut okra. Next, slice the eggplant.
  2. B - Use store-bought, pre-mixed indian spices or prepare at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed and nigella seed. Use a teaspoon full of this mixed spices in this curry. Alternatively, just use a pinch of each spice.
  3. C - Place ingredients in C with 1/4 C - 1/3 C of water in a blender and blend into a very fine paste.
  4. D - Combine D in a bowl. Add enough water to make a soft curry paste, not too thick or too thin.
  5. Cooking the curry - Over medium heat, heat cooking oil in a big wok. Add B (mixed spices) and stir for few seconds.
  6. Add in C (blended ingredients) and cook until aromatic and translucent.
  7. Next, add D (curry paste) and continue cooking and stirring for 4-5 minutes or until oil is separated from the curry mixture.
  8. Pour 1 1/2 cups (to 2 cups) of water. Stir to mix and add sliced egg plant. Cover and bring to a boil and eggplant is tender. Season with enough chicken seasoning powder. Taste and adjust seasoning accordingly. Add okra and fish. Bring curry to a boil again and turn the heat off right after that. Dish up. Serve with rice, dipping bread or roti.

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