Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Mackerel Coconut Curry Lunch

Traditional 2. Mackerel Coconut Curry Lunch recipe

🧺 Ingredients

• Fresh mackerel: 400g, cleaned and cut into large chunks
• Coconut milk (fresh): 200ml
• Onion: 1.5 medium (135g), sliced
• Tomato: 1 large (100g), chopped
• Coconut oil: 35ml
• Turmeric: 0.75g
• Chili powder: 1.5g
• Coriander powder: 0.75g
• Curry leaves: 18 leaves
• Ginger: 5g, sliced
• Green chili: 2, slit
• Salt: 5.5g
• Water: 150ml
• Rice (cooked): 300g

👩‍🍳 How to make Mackerel Coconut Curry Lunch

1. Heat oil (160°C), add curry leaves and ginger slices (fry 20 sec).
2. Add onion and green chili, cook 2.5 min until onion softens.
3. Add tomato, cook 1.5 min until soft.
4. Add turmeric, chili, coriander, stir 30 sec.
5. Add mackerel pieces, cook 1.5 min stirring gently (should turn opaque).
6. Add water, bring to simmer (150°C), cook 5 min.
7. Add coconut milk slowly, stir gently (no boiling), simmer 3-4 min until fish is cooked through. Visual cue: Fish flakes easily, curry creamy and light-colored, fish aroma balanced with coconut.
8. Add salt to taste.
9. Serve over cooked rice with pappadam and chutney.
10. ---

Track the macros of Mackerel Coconut Curry Lunch and 100s of Indian dishes with Nutri Macro India.