Spanish Mackerel Curry with Basmati Rice and Papadums
Equipment
- Saucepan
- Skillet
- Rice Cooker
Ingredients
Curry Ingredients
- 4 fillets Spanish mackerel cleaned and cut into pieces
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp chili powder adjust to taste
- 1 cup coconut milk
- 1 cup water
- 1 tsp salt to taste
Rice and Sides
- 2 cups basmati rice rinsed
- 4 papadums store-bought or homemade
Instructions
- Heat the vegetable oil in a skillet. Add mustard seeds and let them splutter.
- Add the chopped onions, garlic, and ginger. Sautรฉ until the onions are golden brown.
- Add the curry powder, turmeric, and chili powder. Stir and cook for 2 minutes.
- Pour in the coconut milk and water, bring to a boil, and simmer for 10 minutes.
- Add the Spanish mackerel pieces to the curry sauce and cook for 10-12 minutes until the fish is done.
- Meanwhile, cook the basmati rice in a rice cooker or saucepan according to package instructions.
- Heat the papadums in a dry skillet or microwave until crisp.
- Serve the Spanish mackerel curry with basmati rice and crispy papadums on the side.
Notes
Nutrition
๐ฆ๐ฝ๐ฎ๐ป๐ถ๐๐ต ๐ ๐ฎ๐ฐ๐ธ๐ฒ๐ฟ๐ฒ๐น ๐๐๐ฟ๐ฟ๐ ๐๐ถ๐๐ต ๐๐ฎ๐๐บ๐ฎ๐๐ถ ๐ฅ๐ถ๐ฐ๐ฒ ๐ฎ๐ป๐ฑ ๐ฃ๐ฎ๐ฝ๐ฎ๐ฑ๐๐บ๐
Spanish Mackerel Curry: A Fusion of Flavors
Spanish Mackerel is a firm, flavorful fish that pairs beautifully with the bold spices found in curry dishes. While curries are traditionally associated with South Asian or Southeast Asian cuisine, this fusion dish brings a coastal twist, combining the rich taste of mackerel with a spicy, coconut-based curry sauce. The oily nature of the mackerel allows it to hold up well in the curry, absorbing the flavors without losing its texture.
The Classic Recipe
To make Spanish Mackerel Curry, the fish is typically cooked in a base made from onions, garlic, ginger, and a blend of spices like turmeric, coriander, cumin, and chili powder. The curry is often finished with coconut milk to give it a creamy, mildly sweet flavor that balances the heat from the spices. Fresh ingredients like tomatoes, curry leaves, and tamarind are commonly added for extra depth and tanginess.
Serving with Basmati Rice
Basmati rice is the perfect accompaniment to Spanish Mackerel Curry. Its long grains, light texture, and subtle fragrance complement the rich and spicy curry, absorbing the sauce beautifully. Steamed or lightly flavored with cumin or cardamom, basmati rice provides a neutral base that allows the bold curry flavors to shine.
Papadums: The Crispy Side
Papadums (or poppadoms) are thin, crisp wafers made from lentil or chickpea flour that add texture and crunch to the meal. They are often served as a side with curries to provide a contrast to the soft, saucy components. Papadums can be grilled or fried and are sometimes sprinkled with spices or served with chutneys and pickles.
A Fusion of Cultures
This dish showcases a beautiful fusion of coastal and tropical flavors. The mackerel, with its robust taste, stands up to the rich curry, while the basmati rice and papadums complete the meal with their contrasting textures. The combination of flavorsโfrom the earthy spices to the creamy coconut milkโmakes Spanish Mackerel Curry with Basmati Rice and Papadums a truly satisfying and flavorful dining experience.
Spanish Mackerel Curry with Basmati Rice and Papadums
Equipment
- Saucepan
- Skillet
- Rice Cooker
Ingredients
Curry Ingredients
- 4 fillets Spanish mackerel cleaned and cut into pieces
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp chili powder adjust to taste
- 1 cup coconut milk
- 1 cup water
- 1 tsp salt to taste
Rice and Sides
- 2 cups basmati rice rinsed
- 4 papadums store-bought or homemade
Instructions
- Heat the vegetable oil in a skillet. Add mustard seeds and let them splutter.
- Add the chopped onions, garlic, and ginger. Sautรฉ until the onions are golden brown.
- Add the curry powder, turmeric, and chili powder. Stir and cook for 2 minutes.
- Pour in the coconut milk and water, bring to a boil, and simmer for 10 minutes.
- Add the Spanish mackerel pieces to the curry sauce and cook for 10-12 minutes until the fish is done.
- Meanwhile, cook the basmati rice in a rice cooker or saucepan according to package instructions.
- Heat the papadums in a dry skillet or microwave until crisp.
- Serve the Spanish mackerel curry with basmati rice and crispy papadums on the side.
Notes
Nutrition
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