The only thing which is constant in this world is change. And it’s up to us, how we embrace the change itself or that change affects us on a longer term. When we shifted to Malaysia, we were ready for a change, but the ripples that it created, can still be felt. There are changes, which leads us to make us more aware of our needs, passion and goals. Hopefully, this change will be well perceived and will create more spaces for new experiences and fresh memories, after all life is a beautiful and colourful collage of bitter-sweet memories, and it should be treasured.
Now coming to the recipe- Mackerel fish curry, a fish preparation with coconut milk is one staple food in many southern parts of India. I have come across many fresh fish varieties in our local grocer, and Indian Mackerel ( Ikan Kembung as in Malay language ) is one such fish which is a staple fish for many Malay and Indian decent people here.
Till now, I have never cooked or eaten mackerel. But over a period of time, we slowly have developed a liking for this fish, more if we make it with coconut milk. I don’t know if this is the correct way or should I say traditional way of making coastal Mackerel fish curry. This turned out a delicious fish gravy with right amount of hotness due to red bird eye chilly – (considered one of the hot chilies in the world). We liked it with even rotis as well.
Now to the recipe
Mackerel fish curry – our way
Recipe requirements- serves 3 people
6 whole mackerel fish –cleaned and gutted
1 medium size onion
3-4 garlic cloves chopped finely
1 medium tomatoes chopped or 8-10 ripened cherry tomatoes slit in between
3-4 red bird eye chilies/Thai chilies
1 tsp of red pepper powder
½ tsp of turmeric powder
½ cup of thick coconut milk
For marinating fish
¾ tsp of turmeric powder
Salt as per taste
1 tsp of cumin seeds
2 dry red chillies
5-6 tbs of cooking oil/mustard oil and bit more for frying fish
1 tsp of Salt or as per taste
Clean mackerel fish well in water. Marinate them with turmeric powder and salt and keep aside for about half an hour.
Heat up a fry pan/wok/kadai, Add in cooking oil to it and slowly add in fish and fry both the sides well. Each side will take 4-5 mints at medium-high flame. Take them out in a plate.
In that oil itself, add cumin seeds, dry red pepper, finely chopped onions and garlic.
Stir/fry it for 4-5 mints at med-high flame.
Add in red chilly slit in between and finely chopped tomato pieces.Or if you are using cherry tomatoes.
Add in all the dry spices- turmeric powder+red pepper powder+salt in a cup of water, mix it well.
Add this spices mixture to the above fried mix and keep on stir/fry for about 3-4 mints.
Add in fried mackerel fish. Do not disturb them once it is added to the gravy. Add in ½ cup of water.
Add in coconut milk and cover. Let it cook for 8-10 mints at medium-low flame.
Serve and enjoy with warm cooked rice.