Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Saturday, February 18, 2017

MACKEREL FISH CURRY


















MACKEREL FISH CURRY

Serves 6     Time required: 45 minutes

Ingredients

6 medium size mackerels cleaned and cut down the stomach 
2 big onions chopped finely                                    
2 teaspoons ginger garlic paste 
1 cup thick coconut milk      
3 teaspoons chillie powder
1 teaspoon cumin powder                                       
2 teaspoons coriander powder
½ teaspoon turmeric powder  
Salt to taste
3 tablespoons oil 


Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside. 
Heat the oil in a shallow vessel and fry the  onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes. 
Garnish with chopped coriander leaves and slit green chilies 
Serve with Rice or chapattis.

No comments:

Post a Comment