I can’t begin to tell you how much I love this dish! It’s a recipe I stumbled upon (and adapted) last night at Chicco’s mum (thank you!). When I read what’s in it, and how easy it seemed to me to make, I bookmarked it right away. And since I already had most of the ingredients, I made it this morning—and had it for brunch, and for dinner, and if there’s more I could have it everyday for a few more weeks!
The small changes I’ve made–I didn’t have green chillies, so I used a red one (just one, because I thought that’s my threshold for today!), but I can imagine green would complement the dish better. Also, I used fresh turmeric—because I have some! And I didn’t have ready-ground coriander so the mortar & pestle were put to use. Also, I added the salt after I’d put all the spices in—because I was scared of oil splattering on me—but made sure to put it in before the mackerel and potatoes so that the flavours would still infuse. I also didn’t have coriander leaves, but I squeezed some lime before serving and it was just absolutely heaven!
These are the ingredients that I included in the recipe:
oil for frying
1 small red chilli (chopped)
1 medium sized onion (minced)
1 inch of fresh turmeric (sliced thinly)
1 tsp whole coriander (grind to powder)
1 ¼ Madras curry powder
sea salt to taste
1 whole cooked mackerel (flaked)
1 medium sized potato (diced)
1. Saute the chilli, onion and turmeric.
2. Add the coriander powder, then the curry powder, and salt to taste. Cook for 10 minutes in low heat.
3. Add the mackerel and mix well.
4. Add the potatoes. Add just enough water for the potatoes to cook.
5. When the potatoes are cooked and all the water has evaporated, turn off stove.
6. Optional: squeeze lime before serving