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Goan-Style Coconut & Tamarind Mackerel Curry

Goan-Style Coconut & Tamarind Mackerel Curry

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5 minutes

PREP TIME

20 minutes

TOTAL TIME

2

SERVINGS

Ingredients

  • ½ yellow onion, diced
  • ½-in (2.5 cm) piece fresh ginger, minced
  • 2 tbsp (30 ml) seedless tamarind pulp
  • 1 tbsp (15 ml) garam masala
  • 1 tsp (5 ml) Kashmiri chili powder, or substitute ½ tsp (1.25 ml) cayenne pepper
  • ½ tsp (2.5 ml) coconut or palm sugar
  • ¼ tsp (1 ml) salt, plus more to taste
  • 1 tbsp (15 ml) coconut oil
  • 2 tbsp (30 ml) tomato paste, we used Nonna Pia’s
  • 1 x 14 oz (400 ml) can coconut milk1 fresh red or green chili, slit lengthwise down one side
  • 345 g (3 cans) Gold Seal Skinless Boneless Wild Mackerel in Olive Oil, drained
  • Chopped fresh cilantro, for garnish
  • Steamed basmati rice, to serve

Suggested Product

Wild Mackerel

Wild Mackerel

Olive Oil

View Product

Directions

  1. First, prepare a curry paste. In a food processor or jar with a hand blender, combine onion, ginger, tamarind pulp, garam masala and chili powder. Puree until smooth, adding a bit of water as needed to form a thick paste.
  2. Preheat a frying pan over medium heat and add coconut oil to warm. Pour in curry paste and cook, stirring often, for 3 minutes. Stir in tomato paste and cook for 1 minute more. Add coconut milk, a little at a time, stirring well until smooth then add sliced chili.
  3. Bring to a boil then reduce heat and simmer for about 10 minutes. Gently stir in mackerel and cook until mackerel is warmed through. Adjust seasoning to taste then transfer to a serving dish.
  4. Garnish with chopped cilantro and serve with steamed basmati rice.
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[email protected]

Phone

1-877-506-1294

Address

Suite 100 - 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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Contact Us

Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 – 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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