Easiest Way to Make Perfect Spanish Mackerel Curry

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The ingredients needed to make Spanish Mackerel Curry:

1. Take A. Ingredients
2. Take 5 slices Spanish Mackerel - fried
3. Take (Rub Turmeric powder + salt on fish slices before frying)
4. Make ready 5 ladies fingers / okra
5. Prepare 1 egg plant - thickly sliced
6. Prepare B. Spices
7. Take 1/3 C cooking oil
8. Take 1 tsp mixed Indian spices (see Note)
9. Prepare C. Blend into a very fine paste
10. Prepare 1 medium or big brown onion
11. Prepare 2 shallots
12. Prepare 2 garlic
13. Make ready 1/2 C soaked & softened dried chillies
14. Make ready D. Make into a paste
15. Get 1/2 C Baba’s Fish Curry Powder
16. Get 1 tbsp Baba’s Meat Curry Powder
17. Take E. Seasonings
18. Take to taste Chicken seasoning powder
19. Prepare Note
20. Take 1 . Mixed Indian Spices or Panch Phoran can be bought ready mixed from the store
21. Prepare 2 . Panch Phoran can also be prepared at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed, nigella seed. Use a teaspoon full in this fish curry

Instructions to make Spanish Mackerel Curry:

1. A - Rub a teaspoon of turmeric powder and salt (or use chicken seasoning powder) on spanish mackerel slices. Fry fish slices until cooked through. Clean okra or ladies fingers’ stem (the very end of okras stem) and place okra on a hot wok. Cook at very high heat, without oil, for few minutes or until just wilted. This is to reduce the sliminess of the cut okra. Next, slice the eggplant.
2. B - Use store-bought, pre-mixed indian spices or prepare at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed and nigella seed. Use a teaspoon full of this mixed spices in this curry. Alternatively, just use a pinch of each spice.
3. C - Place ingredients in C with 1/4 C - 1/3 C of water in a blender and blend into a very fine paste.
4. D - Combine D in a bowl. Add enough water to make a soft curry paste, not too thick or too thin.
5. Cooking the curry - Over medium heat, heat cooking oil in a big wok. Add B (mixed spices) and stir for few seconds.
6. Add in C (blended ingredients) and cook until aromatic and translucent.
7. Next, add D (curry paste) and continue cooking and stirring for 4-5 minutes or until oil is separated from the curry mixture.
8. Pour 1 1/2 cups (to 2 cups) of water. Stir to mix and add sliced egg plant. Cover and bring to a boil and eggplant is tender. Season with enough chicken seasoning powder. Taste and adjust seasoning accordingly. Add okra and fish. Bring curry to a boil again and turn the heat off right after that. Dish up. Serve with rice, dipping bread or roti.

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