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Before you jump to Spanish Mackerel Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.
You already know that you must have a fit and healthy heart. Think about it: if your heart is not healthy then the rest of your body won’t be either. You already know that if you want your heart to be healthy, you have to adopt a good and healthy lifestyle and exercise regularly. Do you know, though, that there are a number of foods that can help your heart be healthier? If you want to know what to eat to improve your heart health, keep on reading.
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We hope you got insight from reading it, now let’s go back to spanish mackerel curry recipe. You can cook spanish mackerel curry using 21 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Spanish Mackerel Curry:
- Prepare A. Ingredients
- Get 5 slices Spanish Mackerel - fried
- Take (Rub Turmeric powder + salt on fish slices before frying)
- You need 5 ladies fingers / okra
- Use 1 egg plant - thickly sliced
- Use B. Spices
- You need 1/3 C cooking oil
- Get 1 tsp mixed Indian spices (see Note)
- You need C. Blend into a very fine paste
- Prepare 1 medium or big brown onion
- Get 2 shallots
- Get 2 garlic
- Provide 1/2 C soaked & softened dried chillies
- Get D. Make into a paste
- Prepare 1/2 C Baba’s Fish Curry Powder
- Get 1 tbsp Baba’s Meat Curry Powder
- Get E. Seasonings
- You need to taste Chicken seasoning powder
- Provide Note
- Take 1 . Mixed Indian Spices or Panch Phoran can be bought ready mixed from the store
- You need 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
Instructions to make Spanish Mackerel Curry:
- 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.
- 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.
- C - Place ingredients in C with 1/4 C - 1/3 C of water in a blender and blend into a very fine paste.
- D - Combine D in a bowl. Add enough water to make a soft curry paste, not too thick or too thin.
- Cooking the curry - Over medium heat, heat cooking oil in a big wok. Add B (mixed spices) and stir for few seconds.
- Add in C (blended ingredients) and cook until aromatic and translucent.
- Next, add D (curry paste) and continue cooking and stirring for 4-5 minutes or until oil is separated from the curry mixture.
- 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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