Mackeral Curry
Gluten-free
Serve with rice rather than chapatis We have checked the ingredients as written, but we are not dietitians and brands vary — stock cubes, sauces, oats and spice mixes can all contain gluten. Please check every label, especially if you have coeliac disease.
This recipe is quick and easy to make. And is absolutely delicious
The spices can all be sourced from Alston Wholefood Shop (https://alstonwholefoods.com), where they will sell you as small or as large amount as you want. They are pennies to buy. Its well worth keeping a stock of herbs and spices in as they can jazz up even the blandest of food!
Happy eating!!
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Method
- Heat the reserved mackerel oil in a saucepan over a high heat, then add the mustard seeds.
- When they start to pop (about 30 seconds) add the fenugreek seeds and cardamom pods.
- Fry briefly until fragrant, then reduce the heat to low-medium and add the onion with a pinch of salt. (Add the carrots and beans if including)
- Sweat the mixture gently for 10–15 minutes until soft and tinged golden.
- Add the ginger, garlic, chilli and curry leaves, then fry for 1–2 minutes.
- Add the tomatoes and season. Bring to the boil, then simmer over a medium heat for 15 minutes until thickened slightly.
- Gently add the mackerel, taking care to keep the pieces whole, reduce the heat to low and cook for 10 minutes to warm the mackerel through.
- Just before serving, stir in the coconut milk. Serve alongside rice or Quick Chapatis.
- ENJOY