A dish by monisha bharadar - ìndian in 6.

mackerel coconut curry

prep 20 min cook 20 min

3 tbls sunflower oil

1/2 tsp fenugreek seeds

1 tsp black peppercorns

5 dried chillies, stalks pinched and seeds shaken out

4 tbls desicated coconut

1 tsp ginger - garlic paste

1 tbls tamarind pulp (I used puree)

2 large mackerel cut into steaks (I cubed filleted fish)

heat a tbls of oil in wok and fry fenugreek and peppercorns for a few minutes. 

add the chillies and coconut and fry until starts to golden

cool and whiz in a blender

heat remaining oil in wok and fry ginger - garlic.

stir in taramind pulp

add fish and fry well on both sides

pour in coconut and spice blend and bring to the boil (I added some coconut milk as it was quite dry)

season with salt and cook until fish is done.