Spanish Mackerel Curry.
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Spanish Mackerel Curry cuisine is really a dish that's classified as an easy task to make. through the use of components that exist around you simply, you may make it in simple actions. You may make it for family or friends events, and it could be shown at different formal activities perhaps. I am certain you will see lots of people who just like the Spanish Mackerel Curry dishes that you simply make.
Alright, don't linger, let's task this spanish mackerel curry formula with 21 components which are surely easy to obtain, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients - Spanish Mackerel Curry:
- Prepare - A. Ingredients.
- Require 5 slices for Spanish Mackerel - fried.
- Require of (Rub Turmeric powder + salt on fish slices before frying).
- Require 5 ladies fingers / okra.
- Require 1 of egg plant - thickly sliced.
- Give for B. Spices.
- Give 1/3 C of cooking oil.
- Require 1 tsp for mixed Indian spices.
- Provide - C. Blend into a very fine paste.
- You need 1 - medium or big brown onion.
- Give 2 shallots.
- Give 2 garlic.
- Need 1/2 C - soaked & softened dried chillies.
- Give D. Make into a paste.
- Give 1/2 C for Baba’s Fish Curry Powder.
- Provide 1 tbsp of Baba’s Meat Curry Powder.
- You need of E. Seasonings.
- Give to taste for Chicken seasoning powder.
- Need Note.
- Give 1 . Mixed Indian Spices / Panch Phoran can be bought ready mixed from the store.
- Give 2 . Panch Phoran can also be prepared at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed, nigella seed. Use a teaspoon full in this fish curry.
Spanish Mackerel Curry making process:
- A - Rub a teaspoon of turmeric powder and salt (or use chicken seasoning powder) on spanish mackerel slices. Fry fish slices until cooked through. Clean okra or ladies fingers’ stem (the very end of okras stem) and place okra on a hot wok. Cook at very high heat, without oil, for few minutes or until just wilted. This is to reduce the sliminess of the cut okra. Next, slice the eggplant..
- B - Use store-bought, pre-mixed indian spices or prepare at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed and nigella seed. Use a teaspoon full of this mixed spices in this curry..
- C - Place ingredients in C with 1/4 C - 1/3 C of water in a blender and blend into a very fine paste..
- D - Combine D in a bowl. Add enough water to make a soft curry paste, not too thick or too thin..
- Cooking the curry - Over medium heat, heat cooking oil in a big wok. Add B (mixed spices) and stir for few seconds..
- Add in C (blended ingredients) and cook until aromatic and translucent..
- Next, add D (curry paste) and continue cooking and stirring for 4-5 minutes or until oil is separated from the curry mixture..
- Pour 1 1/2 cups (to 2 cups) of water. Stir to mix and add sliced egg plant. Cover and bring to a boil and eggplant is tender. Season with enough chicken seasoning powder. Taste and adjust seasoning accordingly. Add okra and fish. Bring curry to a boil again and turn the heat off right after that. Dish up. Serve with rice, dipping bread or roti..
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