Easy Recipe: Perfect Spanish Mackerel Curry

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Spanish Mackerel Curry

Before you jump to Spanish Mackerel Curry recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen is a good place to begin saving energy by going more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as efficiently as they should. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not really that hard. A lot of it truly is merely making use of common sense.

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

The ingredients needed to prepare Spanish Mackerel Curry:

  1. Get of A. Ingredients.
  2. Get 5 slices of Spanish Mackerel – fried.
  3. Get of (Rub Turmeric powder + salt on fish slices before frying).
  4. Prepare 5 of ladies fingers / okra.
  5. Use 1 of egg plant – thickly sliced.
  6. You need of B. Spices.
  7. You need 1/3 C of cooking oil.
  8. Get 1 tsp of mixed Indian spices (see Note).
  9. Take of C. Blend into a very fine paste.
  10. You need 1 of medium or big brown onion.
  11. Get 2 of shallots.
  12. You need 2 of garlic.
  13. Use 1/2 C of soaked & softened dried chillies.
  14. Provide of D. Make into a paste.
  15. Provide 1/2 C of Baba’s Fish Curry Powder.
  16. Take 1 tbsp of Baba’s Meat Curry Powder.
  17. Take of E. Seasonings.
  18. Prepare to taste of Chicken seasoning powder.
  19. Take of Note.
  20. Prepare 1 of . Mixed Indian Spices or Panch Phoran can be bought ready mixed from the store.
  21. Get 2 of . 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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