Indulge in the bold and tantalizing flavors of our Hot and Sour Mackerel Curry, a dish that celebrates the exquisite taste of fresh mackerel fish infused with the zesty tang of tamarind and the fiery kick of Ferns' Hot Curry Paste. This curry is a delightful fusion of heat and acidity, perfectly complemented by the rich aroma of garlic. Whether served as a main course or alongside plain boiled rice, this Hot and Sour Mackerel Curry is sure to tantalize your taste buds and leave you craving for more.
Hot and Sour Mackerel Curry Recipe:
Ingredients:
- Mackerel fish, cleaned and washed
- Ferns' Ginger Garlic Paste
- Salt
- Ferns' Hot Curry Paste
- Oil for cooking
- Garlic flakes
- Tamarind pulp
- Water
Method:
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Begin by cleaning and washing the mackerel fish thoroughly. Make gashes on the surface or slit them in half, depending on your preference.
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Marinate the mackerel fish with Ferns' Garlic Paste, salt, and half of the Ferns' Hot Curry Paste. Ensure that the fish is evenly coated with the marinade. Set aside for a few minutes to allow the flavors to infuse.
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Heat oil in a pan over medium heat. Add a few flakes of garlic and the remaining Ferns' Hot Curry Paste to the hot oil. Sauté for about a minute until the garlic becomes aromatic and the curry paste releases its flavors.
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Carefully place the marinated mackerel fish into the pan, ensuring that they are arranged in a single layer.
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Add tamarind pulp, salt, and enough water to just cover the mackerel fish.
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Cover the pan and let the curry simmer gently for about 15 minutes, allowing the flavors to mingle and the fish to cook through.
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Once the mackerel fish is cooked and tender, remove the pan from heat.
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Serve the Hot and Sour Mackerel Curry hot, accompanied by plain boiled rice for a satisfying and comforting meal experience.
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Enjoy the delightful flavors and aromatic aroma of this Hot and Sour Mackerel Curry, perfect for warming up your taste buds on a chilly day or any time you crave something bold and flavorful.