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Sri Lankan Mackerel Curry

This Sri Lankan canned mackerel curry is a flavor bomb and hits all the right notes. Best to enjoy with Rice or string hoppers. It’s tangy, creamy, spicy, and umami. Enjoy this Island favorite.
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Course Main Course

Ingredients
  

1 tbsp Vegetable oil

2 oz White onion chopped

1⁄2 tsp Fennel Seed

1⁄2 tsp Mustard seed

1⁄4 tsp Fenugreek seed

2 oz Tomato wedges

2 Pandan leaves whole (2in)

1⁄2 tbsp Paprika powder

1⁄2 tbsp Meat curry powder

1 can Mackerel (15 oz)

1⁄4 tsp Salt (iodized salt)

1 tbsp coconut milk (can or powder)

Instructions
 

  • •Add oil to pan on medium heat
    • Add onions and saute for 1 min
    • Add spices in this order:
    o Fennel seed
    o Mustard seed
    o Fenugreek seed
    o Pandan leaves
    o Paprika
    o Curry powder
    • Add tomatoes
    • Add all liquid from 15 oz can of Pacific Mackerel (1 can), let simmer for 3 mins
    • De-bone canned mackerel
    • Add mackerel to pan one by one so as not to break the mackerel pieces
    • Add salt
    • Add coconut milk
Keyword seafood