Maharashtrian Spiced Mackerel Curry
Maharashtrian cuisine is all about balance. This mackerel curry is a balance of spicy, sweet, salty, and sour. All of these flavors happen to accommodate the strong oily flavor that is mackerel. Serve this curry with steamed rice, lime wedges, and parathas or another bread of your choosing.A little about mackerel...There are over 30 species of mackerel consumed world wide. They are very rich in Omega 3 fatty acids, protein, and vitamin D. They are a highly perishable fish. If buying fresh whole mackerel, they should be used within a day. I purchased 2 frozen spotted mackerel for this recipe from my local asian market. They are really inexpensive, costing just over $5 for both. The best way to thaw out frozen mackerel is in your refrigerator overnight. A bit of warning; if you don’t like like strong flavored fish, then mackerel might not be for you.
Servings: 4
Equipment
- Food processor or immersion blender
Ingredients
- 2 whole mackerel
- 3 tbsp coconut oil
- 1 medium white onion finely chopped
- 1 tsp turmeric
- 2 tbsp tamarind paste
- 2 cups water
- 10 Sichuan peppercorns
- salt to taste
Spice Paste
- 10 dried Kashmiri chilies soaked in 1/3 cup of warm water
- 2 tbsp coriander seeds
- 2 tbsp ginger finely chopped
- 1 cup fresh coconut grated
Garnish
- cilantro chopped
- lime wedges
Instructions
- Soak the dried chilies in 1/3 cup of warm water for 15 minutes.
- Heat up 2 tbsp of coconut oil in a sauté pan over medium heat. Fry the onions for 15 minutes until browned. Let cool.
- In a food processor or immersion blender, purée the onions, coriander seeds, ginger, coconut, and the dried chilies with it’s soaking liquid. Set aside.
- Rinse the mackerel under cold water.
- Cut off the head and fins. Scoop out the guts.
- Cut the fish into 3-4 steaks. Give them another rinse under cold water.
- Heat up 1 tbsp of coconut oil in a large saucepan over medium heat. Add the paste and fry for 3 minutes.
- Add the turmeric in and fry for another 2 minutes.
- Add in the tamarind paste and water. Season with salt. Bring to a simmer.
- Place the mackerel steaks and Sichuan peppercorns in the curry. Cover. Lower the heat to medium low and simmer for 10 minutes.
- Garnish with cilantro.
