Fish Curry (Mackerel)

Rich and creamy fish curry simmered in a flavorful coconut milk sauce. Perfect when served with white rice or with flatbread.

Ingredients:

2 tbsp oil
1 large onion diced
4 cloves garlic minced
2 tsp grated ginger
1 tsp dried thyme
1½ tbsp curry powder divided
2 tbsp tomato paste
1 cup diced tomatoes
1 14-ounce can coconut milk
1 habanero or Scotch bonnet pepper minced
1½ cups bell peppers sliced – any color or mixed
2 tsp bouillon powder
1½ lb mackerel. Cut into 2 to 2½ steaks
2 scallion stalks chopped
Salt and pepper to taste

Equipments:

Cooker
Cooking utensils
Pot

Cooking Instructions:

STEP 1: Pat the fish dry with a paper towel, season with salt and set aside.
STEP 2: Heat the oil in a pan over medium heat. Add the diced onions and cook until translucent, about 3 minutes.
STEP 3: Add the garlic, ginger, thyme, and 1 tablespoon curry powder. Cook for about 1 to 2 minutes while stirring constantly. This will help prevent the curry powder from burning.
STEP 4: Stir in the tomato paste and diced tomatoes; let them cook for about 1 minute to blend the flavors.
STEP 5: Pour in half of the coconut milk. Add the minced habanero, bouillon powder, salt to taste, and the bell peppers. Stir well, cover, and bring to a boil.
STEP 6: Add the remaining coconut milk and the remaining ½ tablespoon of curry powder. Stir to combine.
STEP 7: Gently place the fish in the sauce. Cook for about 6–10 minutes, or until the fish is tender and flakes easily.
STEP 8: Taste and adjust seasonings with salt and pepper if needed. Garnish with chopped scallions and serve hot over white rice or with flatbread.

Cooking Method:

Enter cooking method here

Gallery:

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