Recipe of Homemade Sunni Mack 'n Mad Apple Stew

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The ingredients needed to make Sunni Mack 'n Mad Apple Stew:

1. Get 2-3 fresh mackerel, gutted and cleaned
2. Take Marinade
3. Make ready 2 dried chipotle chillies
4. Make ready 1 large dried ancho chilli
5. Make ready 2 tsp chili flakes
6. Make ready 1/2 tsp cumin seeds
7. Prepare 1/2 tsp caraway seeds
8. Prepare 5 large fresh chillies – as hot as you dare
9. Make ready 1 garlic clove, peeled
10. Make ready 2 tsps sherry vinegar
11. Prepare 1 tbsp rapeseed oil
12. Get 1 tsp coarsely ground sea salt
13. Prepare 1 tsp preserved lemon
14. Take 1 tsp rose petals
15. Make ready Stew
16. Get 15 garden eggs
17. Make ready 60 g (2 oz) organic cold-pressed rapeseed oil
18. Prepare 1 large white onion
19. Prepare 1 ‘big boy’ jalapeno
20. Get large handful thankuni (centella) leaves
21. Take 350 g (12 oz) tomatoes
22. Take 1/2 tsp salt
23. Prepare 2 tbsps dried shrimp
24. Make ready 1 large sprig Vietnamese coriander
25. Take juice of ½ a jara lebu or lemon

Instructions to make Sunni Mack 'n Mad Apple Stew:

1. Heat the oven to 200 degrees C. Put the dried chipotle and ancho chillies in a metal bowl, add hot water and set aside to soften. Toast the cumin and caraway seeds and set aside. Put the fresh chillies in a small baking dish and roast for 10 minutes until charred. Tip into a bowl and cover with clingfilm.
2. When cool, peel the roasted chillies, discarding the skin, then put the flesh and the seeds into a food processor. Drain the dried chipotle and ancho chillies and add to the food processor along with the cumin seeds, caraway seeds, garlic, vinegar, oil, salt, lemon and petals. Blitz to a paste.
3. Slash the flesh of the mackerel and slather with the paste and leave to marinade for half an hour.
4. To make the stew, remove the stems and wash and quarter the garden eggs. Boil in salted water for 15 minutes.
5. Whilst the garden eggs are boiling, peel and cut the onions in two and thinly slice, deseed and chop the tomatoes and remove the stalk from the scotch bonnet and finely chop. Finely chop the stalks of the thankuni and roughly chop the leaves. Remove the leaves from the coriander stalk and slice thinly.
6. Heat the oil gently in a skillet and gently saute the onions and scotch bonnet until the onion browns on the edges. Drain the garden eggs.
7. Add the tomatoes and thankuni and cook for 20 minutes until the sauce thickens.
8. Add the garden eggs and simmer on a low heat for 10 minutes. Add in the shrimp and half the coriander, check for seasoning and turn off the heat. Adjust the seasoning and add a squeeze of the jara lebu.
9. Grill the mackerel on a bbq for 3-5 minutes either side until the flesh comes away easily from the bone.
10. Place a large spoonful of garden egg stew on a plate and top with the remaining shredded coriander leaves and a squeeze of the jara lebu.

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