Goan Mackerel Curry.
Unfilleted mackerel is used in this recipe for its flavour and appearance, but filleted mackerel can be used if you prefer.
Ingredients.
15g / 1/2oz of tamarind pods.
2 tablespoons of oil.
1 small onion, chopped.
1 teaspoon of chilli powder.
1/2 a teaspoon of ground cumin.
2 teaspoons of ground coriander.
100g / 4oz of dessicated coconut.
1/2 a teaspoon of turmeric.
100g / 4oz of tinned tomatoes roughly chopped.
5 curry leaves.
2 green chillies very finely chopped.
Salt.
7floz of water.
450g / 1 lb of mackerel cut into 2.5cm / 1 inch pieces.
Method.
1. Soak the tamarind pods in half a cup of hot water for 10 to 15 minutes and extract the pulp, repeat the process to extract any remaining pulp.
2. Heat the oil in a large sauce pan and fry the onion till lightly browned. Add the chilli powder, cumin, coriander, coconut and turmeric and fry for 30 seconds.
3. Stir in the tomatoes, tamarind pulp, curry leaves, chillies and salt, add the water. Carefully stir in the mackerel, cover and simmer gently for 20 to 30 minutes until the fish is tender.
Serves 4 to 6.
