This curry is a flavourful combination of sambhar – a lentil-based vegetable stew originating from the Indian subcontinent, and mackerel fish.
Mackerel fish is high in omega-3 oils; and are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
This fish curry also includes spinach, this leafy vegetable contains an appreciable amount of mineral – iron.
Quantity of fish: 5 medium size mackerels
Slice each mackerel fish into 3 portions before marinating the fish pieces with ½ tsp. of turmeric powder and salt – according to preference of taste.
- Sauté finely sliced pieces of 3 medium onions in adequate quantity of warm, any mild-flavour, vegetable oil; add mashed pieces of 4 big garlic cloves to the mixture,
- Combine the translucent onion blend with finely sliced pieces of 4 medium tomatoes, sliced pieces of a generous handful of spinach leaves, and sliced pieces of 3 guntur chillies for mild pungent flavour – these are small, sundried chillies and are plum red in colour; and have a likable flavour along with high level of spiciness (you can also opt to use any other chillies – according to preference of flavour),
- Blend the melted mixture with sambhar masala (- entire content of a 10 g packet), add two glassful of water for curry, add the marinated fish pieces to the curry, and cook the mackerel pieces for about 10 minutes in low heat.
Serving size – Approximately 4
Wishing You a Very Wonderful Day
You would also like to indulge in the recipe of MACKEREL Fry
In this recipe I have flavoured small mackerels with the zest of black peppercorns.