Ingredients with Measurements:
- 4 mackerel fillets, cut into bite-sized pieces
- 2 cups of fresh spinach leaves, washed and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add the curry powder, ground cumin, ground coriander, and turmeric to the skillet and stir to combine.
5. Add the mackerel pieces to the skillet and cook for 2-3 minutes on each side until lightly browned.
6. Pour in the can of coconut milk and bring the mixture to a simmer.
7. Add the chopped spinach leaves to the skillet and stir to combine.
8. Cover the skillet and let the curry simmer for 10-15 minutes until the mackerel is cooked through and the spinach is wilted.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 8g
Protein: 22g
Substitutions for ingredients:
- Mackerel can be substituted with any firm white fish such as cod or haddock.
- Fresh spinach can be substituted with frozen spinach, but it should be thawed and drained before adding to the skillet.
- Curry powder can be substituted with garam masala or any other Indian spice blend.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use shrimp or scallops instead of mackerel for a seafood variation.
- Add diced tomatoes or bell peppers for a pop of color and flavor.
Tips and tricks:
- Be careful not to overcook the mackerel as it can become dry and tough.
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- Serve the curry with rice or naan bread for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a skillet over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Rice or naan bread
Suggested side dishes:
Cucumber and tomato salad or roasted vegetables
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
- If the curry is too thin, simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure to cook the mackerel to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in Indian cuisine, and it has been enjoyed for centuries. The use of spices and herbs in Indian cooking dates back to ancient times, and the combination of flavors in curry is a testament to the rich culinary history of the region.
Flavor profiles:
This mackerel and spinach curry is savory, spicy, and slightly sweet, with a creamy coconut milk base and a pop of freshness from the cilantro garnish.
Serving suggestions:
Serve the curry hot with rice or naan bread for a complete meal.
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Region: Indian