Coconut Mackerel Curry

This is a gorgeous curry from Chennai, full of flavours that are then tamed by the coconut. It is a coastal dish and proud of it. Mackerel is very popular in the south of India and is used regularly in coconut curries with tamarind to balance the flavours.

Cut it into steaks as these keep the fish together and the bones add flavour to the gravy. Serve with rice – nothing else is needed.

Serves 4

3 tbsp vegetable oil

1 ⁄2 tsp fenugreek seeds

1 tsp cumin seeds

25 curr y leaves, torn

2 medium onions, peeled and roughly

chopped

2 medium tomatoes, roughly chopped

15g garlic (approximately 5 large

cloves), peeled and roughly chopped

8g fresh ginger, peeled and roughly

chopped

1 tsp turmeric

3⁄4 –11 ⁄2 tsp red chilli powder

1 tbsp coriander powder

350ml water

450–500g whole mackerel, cleaned

and cut into steaks 2.5cm thick

3–5 green chillies, left whole

11 ⁄2 tsp tamarind paste, or to taste

250ml coconut milk

salt, to taste

Heat the oil in a large non-stick saucepan. Add the fenugreek, cumin seeds and 10 of the curry leaves and fry for 10 seconds. Add the onions and cook for about 6–8 minutes until golden.

Meanwhile, purée together the tomatoes, garlic and ginger and powdered spices. Add to the pan and cook for 8–10 minutes over a high heat or until you can see little droplets of oil on the sides of the masala. Add a splash of water at any point, if necessary.

Add the water, bring to a boil and then add the fish, green chillies and remaining curr y leaves. Bring back to the boil and cook for 3–4 minutes. Stir in most of the tamarind paste but leave a little to add later. Once the fish is cooked, add the coconut milk. Stir well, taste and adjust the seasoning and sourness (adding the remainder of the tamarind paste if necessary) and add more water if you prefer a thinner curry.

Broad bean thoran

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