RECIPE CANNED MACKEREL RECIPES

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SRI LANKAN CANNED MACKEREL CURRY | FOOD VOYAGEUR



Sri Lankan Canned Mackerel Curry | Food Voyageur image

Tinned mackerel cooked in Sri Lankan herbs and spices and coconut milk

Provided by Rachi

Categories     Main Course

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 13

2 tbsp Oil (Coconut, canola, olive)
1/2 Red Onion (Big, Sliced )
2 Chilli (sliced)
4 cloves Garlic (sliced)
1 sprig Curry leaves
1 Pandan leaf (cut into 3)
1 Tomato (cut into large chunks)
1 Goraka
3 tsp Chilli Powder
1 tsp Roasted curry powder
300 ml Water
200 ml Thick coconut milk
1 tin Salmon (Mackerel)

Steps:

  • Place oil in the pan add onion, garlic, ginger, curry leaves, pandan leaf, Chilli saute well until soft and cooked
  • Add chilli powder and roasted curry powder and cook for 1-2 mins
  • Add water, tomato, goraka and simmer on a lower flame for 8-10 mins
  • Once the tomatoes are soft and the gravy has got thicker add the coconut milk and simmer for 1 minute add salt and pepper to taste. Check seasoning and adjust accordingly
  • Finally, add the tinned drained mackerel into the gravy and cook for 5 mins until the mackerel has absorbed the gravy and the curry looks at a good consistency and thickness
  • Take it off the fire and enjoy

Nutrition Facts : Calories 182 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 15 g, SaturatedFatContent 1 g, TransFatContent 1 g, SodiumContent 66 mg, FiberContent 3 g, SugarContent 5 g, UnsaturatedFatContent 13 g, ServingSize 1 serving

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Dec 14, 2021 · Beat eggs: Beat eggs in a bowl, season with salt and pepper, and mix. Make egg mixture: Add canned mackerel, broccoli, and ginger to the bowl and mix them. Pour egg mixture: Warm a frying pan on medium heat, add some oil, and pour the egg mixture. Cover and cook: Cover and cook for 3 to 5 minutes on medium heat.
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