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Ingredients

How to make it

  • Directions :
  • 1. Open the can of Mackerel, drain the fish and save the water in the can in a separate container. See Photo
  • 2. Heat the oil in a pan. 5 minutes at medium heat
  • 3. Add the onion, curry powder, garlic, pepper and turmeric and saute for 6 minutes stirring frequently. (If you have the optional mustard seeds, curry leaves, chili, fenugreek seeds and green and red chili powder you can add these at the same time)
  • 4. After 6 minutes add the chopped tomatoes, the Ceylon Cinnamon stick and optional pandan leaf. Saute for 2 minutes
  • 5. Add the fish into the mix and fry for 3 minutes, making sure to stir it frequently. Break the fish into smaller piece but do not make it into mash. The fish is very fragile and will break easily so make sure you only use a few choice cuts to the fish to break it into smaller pieces with a firm cooking spoon. Make it into mouthful chunks.
  • 6. Add the saved water from the can and two cups of water.
  • 7. Add salt to taste
  • 8. Add the coconut milk
  • 7,. Cook on slow heat for 7 minutes
  • 8,. Serve hot with rice and some sauteed vegetables See Photo
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