Ingredients with Measurements:
- 4 mackerel fillets
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of curry powder
- 1 can of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 cup of snow peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, grated ginger, and curry powder to the skillet. Cook for 1-2 minutes, stirring constantly.
3. Pour in the can of coconut milk, fish sauce, and brown sugar. Stir to combine.
4. Add the sliced red bell pepper and snow peas to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
5. Season the mackerel fillets with salt and pepper. Place them on top of the vegetables in the skillet.
6. Cover the skillet and cook for 8-10 minutes, until the mackerel is cooked through.
7. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 330
Fat: 22g
Protein: 20g
Carbohydrates: 14g
Fiber: 3g
Sugar: 7g
Sodium: 420mg
Substitutions for ingredients:
- You can use any type of firm white fish instead of mackerel.
- If you don't have fish sauce, you can use soy sauce instead.
- You can use any type of bell pepper instead of red bell pepper.
- If you don't have snow peas, you can use green beans instead.
Variations:
- You can add other vegetables to the curry, such as carrots or zucchini.
- You can add more or less curry powder depending on your preference for spiciness.
- You can add a squeeze of lime juice to the curry for extra flavor.
Tips and tricks:
- Make sure to season the mackerel fillets with salt and pepper before cooking.
- Don't overcook the mackerel or it will become dry and tough.
- If the curry is too thick, you can add a splash of water to thin it out.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the curry with steamed rice or naan bread.
- A side salad with a light vinaigrette would also pair well with this dish.
Suggested side dishes:
- Steamed rice
- Naan bread
- Side salad
Troubleshooting advice:
- If the curry is too thin, you can simmer it uncovered for a few minutes to thicken it up.
- If the mackerel is sticking to the skillet, make sure to use enough oil and don't move the fillets around too much while cooking.
Food safety advice:
- Make sure to cook the mackerel to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
Coconut curry is a popular dish in many Southeast Asian countries, including Thailand and Indonesia. It is typically made with coconut milk, curry powder, and a variety of vegetables and proteins.
Flavor profiles:
This dish has a rich and creamy coconut curry sauce with a hint of spice from the curry powder. The mackerel adds a savory and slightly salty flavor to the dish.
Serving suggestions:
Serve this dish as a main course for dinner or lunch. It would also be a great dish to serve at a dinner party or potluck.
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Region: Thai