Take a simple of can mackerel fish and make it into a tasty delight infused with Ceylon Cinnamon, chill and tomato. Sure it is a little spicy due to the chili powder, black pepper and the Serrano but it is a great way to clean out your system. We make when our food feels dull and insipid.
Virtually all the ingredients in this recipe helps to reduce blood sugar levels. The subtle sophisticated Ceylon Cinnamon and the tomato creates a wonderful savory taste. Finally simmered in coconut cream and served over rice or Zoodles and generous helping of vegetable we are confident you will love it.
- 1 can of fish (Canned Mackerel) - 15oz
- 1 can chopped tomato
- 1 tsp.cumin powder
- 1/2 Black mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp. black pepper powder
- 1/4 tsp. turmeric powder
- 1 Ceylon cinnamon stick
- 1 onion chopped
- 1 tbs. crushed garlic
- 3/4 tsp. Salt
- 2 tbs. coconut oil
- 3 oz. coconut cream
- 10 pieces curry leaf (finely chopped)
- 1 green Serrano chili (cut in half seeds removed)
- 1/2 teaspoon red chili powder
- Open the can of Mackerel, drain the water and break the mackerel pieces into 1 inch pieces. Do not mash it.
- Heat the coconut oil in a pan. 5 minutes at medium heat.
- Add the black mustard seeds and sauté for 2 minutes or until the seeds start to pop. The add the fenugreek seeds and saute for a few minutes. A minute will be fine.
- Add the onion, Ceylon Cinnamon stick, cumin powder, black pepper, turmeric, finely chopped curry leaves, red chili powder and the Serrano chili and sauté for 5 minutes on medium heat stirring frequently.
- Add the fish into the mix and fry for 3 minutes making sure to stir it frequently.
- After 3 minutes add the chopped tomatoes and Sauté for 2 minutes.
- Finally add the coconut milk and simmer on low heat for 10-15 minutes. The reason for this is to allow the Cinnamon to seep into the fish as well as not to heat the tomato and coconut milk too much which destroys the flavor.
- Serve over rice or zucchini noodles and additional vegetables.