This fish curry is one of the most amazing fish curries you will ever taste. It is unlike any other type of fish curry and the perfect solution to when you have no meat or need to make something tasty really fast. It has a savory taste courtesy of the Ceylon Cinnamon that is just out of this world.
Served with some plain red rice and sauteed vegetables it is a simple a dish to make yet creates an explosion of taste sensations. While it does have chilies you can quite easily take out all the chili and it will still taste absolutely fantastic. It will not detract from the taste of this dish. If you have high cholestrol this is the meal to have.
In Sri Lanka only the canned Mackerel fish is used for this recipe. For some reason this recipe only works with this type of canned Mackerel fish. You are of course more than free to try it with fresh Mackerel. If you can find it.
- 1 can of fish (Canned Mackerel) - 15oz
- 1 chopped tomato
- 1 tablespoon unroasted curry powder (Preferably Sri Lankan Curry Powder)
- 2 teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 1 Ceylon cinnamon stick
- 1 onion sliced
- 1 tablespoon crushed garlic
- 2 cups water
- Salt to taste
- 2 tablespoon vegetable oil
- 3 oz. coconut milk
- 1 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- 10 pieces curry leaf
- 1 green chili or capsicum (sliced lengthwise)
- 1/2 teaspoon red chili powder
- Open the can of Mackerel, drain the fish and save the water in the can in a separate container.
- Heat the oil in a pan. 5 minutes at medium heat
- Add the black mustard seeds and sauté for 5 minutes until the seeds start to pop
- Add the onion, curry powder, garlic, pepper, turmeric, finely chopped curry leaves, chili, fenugreek seeds and green and red chili powder and sauté for 6 minutes on medium heat stirring frequently.
- After 6 minutes add the chopped tomatoes, the Ceylon Cinnamon stick and Sauté for 2 minutes
- Add the fish into the mix and fry for 3 minutes on medium high heat, 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.
- Add the saved water from the can and two cups of water
- Add the coconut milk and salt to taste
- Simmer on low heat for 7-10 minute
- Serve hot with rice and some sautéed vegetables