Delicious canned fish curry recipe in Sri Lankan style.
This is also the budget version where sri-lankan's prepare as its so quick, easy and tasty.
There's so many varieties where you can make this tin mackerel.
This recipe is for the hot and spicy version (MALU MIRISATA). If you like the milk mackerel (MALU KIRATA) it is the same recipe as below. Just add coconut milk instead of adding water and reduce the liquid by simmering it for 15min.
You can also temper the mackerel called stir-fry mackerel (MALU THEL DALA) I will write the recipe on another day.
INGREDIENTS
1 Tin fish (Pilchards or mackerel tin fish)
1 Onion
5-7 Garlic clove finely chopped
Spring of Curry leaves
Small piece of Rampe leaves
50ml of Thin tamarind juice or 1 tsp of Goraka paste
1 tbsp Curry powder
1 tbsp Chilli powder
¼ tsp Turmeric powder
¼ tsp Mustard seeds
¼ tsp Black pepper- crushed
2-3 pinch of Fenugreek seeds
Salt as required
¼ of tin Chopped tomato
Coconut oil as required for tempering
Water as required (this depends on how much curry you need if you want thick curry simmer it down for 15min)
Method
Open the tin, drain the water into a bowl (don't throw away the water) take off the fish pieces carefully. If they are big, spread them into 2 or 3 pieces. Keep it aside.
Heat the oil and add mustard seeds, let it splutter. Add the onion, garlic and curry leaves,rampe, sauté it until translucent. Add curry, chilli powder, fenugreek seeds, turmeric, pepper and salt. Fry them under high flame until the onion starts to turn a golden colour. You may stir and mix occasionally to avoid burn. Add the tamarind juice or goraka and the reserved fish water from the tin. Add water as desire and mix everything well. Cook covered under the high flame for 3 or 4 minutes. Now add the fish pieces and give a good gentle stir. Cook covered under the high flame for 2 to 4 minutes.
Open the lid and give a gentle stir. (make sure you stir cautiously. due to the fish is already cooked and process if you stir aggressively the fish will start to break and will be all over the curry) Add the canned tomato, cook covered under low flame for 8 to 10 minutes. Taste the curry and adjust salt if needed. Take off the heat and serve hot.
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
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