Mackerel Fish Curry | South Indian Popular Curry with a Little Kick of Myoga Ginger скачать в хорошем качестве

Mackerel Fish Curry | South Indian Popular Curry with a Little Kick of Myoga Ginger

The recipe for Mackerel Fish Curry that has a nice sour taste and the fresh aroma of myoga ginger. Perfect for a light meal when you feel tired or don't have much appetite. 0:00 Today's curry 0:24 Ingredients 0:44 Cutting ingredients 2:00 Stirring the onions 5:44 Adding ground spices 6:23 Simmering 6:52 Curry talk 7:50 Tempering ========================== INGREDIENTS / 4 servings ========================== 3 mackerel fillets (400g) 1 large onion (300g) 1 fresh tomato (or 200g canned tomatoes) 10g garlic (2 cloves) 30g ginger 1 myoga ginger 3 tablespoons oil 1/2 teaspoon fennel seeds 2 teaspoons salt 2-3 tablespoon vinegar 400ml water (for simmering) [Powder Spices] 2 tablespoons coriander powder 1 teaspoon paprika powder 1/2 teaspoon fenugreek powder 1/2 teaspoon fennel powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (optional, for more spiciness) [Spices for tempering] 1/2 teaspoon mustard seeds (whole) 3 takanotsume peppers (red hot pepper, whole) 2 tablespoons oil *1 If you prefer, remove the bones in advance or use boneless fillets. *2 Apart from the 400ml water for simmering, add extra water when stirring onions. *3 If you like milder gravy, you can substitute half the amount of water with coconut milk (i.e. 200ml water + 200ml coconut milk). *1tablespoon≒15ml, 1teaspoon≒5ml ========== METHOD ========== 1. Slice the onion and myoga ginger finely, mince the garlic and ginger, and dice the tomato. Cut the mackerel fillets into bite-sized pieces (If you prefer, remove the bones in advance or use boneless fillets). 2. Heat the oil in a pan over medium heat and stir the fennel seeds. When you smell the aroma, add the minced garlic and ginger and stir. 3. Add the onion and stir over high heat till it browns. If it starts to burn, reduce the heat. Stir patiently and add some water along the way so that it won't get burned black. 4. Add the tomatoes and stir over medium heat. Add half the amount of the salt (1 tsp) and keep stirring till everything mixes well together. 5. Reduce the heat to low and add the vinegar. To release its sour smell, stir the whole thing for about 30 seconds and then turn off the heat. Add the powders of coriander, paprika, fenugreek, fennel, turmeric, and red chill. Stir for 30 to 60 seconds over low heat and turn off the heat again when the aroma of the spices starts to waft up. 6. Add the mackerel, the water for simmering, and half the amount of the salt (1tsp), and bring it to a boil over high heat. When it reaches a boil, put a lid on the pan and let it simmer for 10 minutes over low heat. 7. Heat the oil and mustard seeds in a small pan over high heat. Once the mustard seeds have crackled well, turn off the heat and add the takanotsume peppers. 8. Pour the tempered oil to the gravy and stir well. Serve it in a bowl and sprinkle the myoga gingers on top. Enjoy! #curry #recipe #spices