So when you think of mackerel you don’t usually think Mexico but somehow the Mexican flavours in this recipe really make this curry delicious. Give it a go and let me know what you think in the comments!
Ingredients:
1 Onion
2-3 cloves of fresh garlic
Green chillies
Cooking Oil
Fajita spice mix
Salt
Cumin
Turmeric
Red pepper
Spring Onions
Tinned mackerel in tomato sauce or fresh deboned mackerel
Cherry tomatoes
Coriander
Method:
Fry onions, freshly chopped garlic and split green chillies in a little oil. Stir on low heat until softened.
Add a little water if necessary.
Add fajita spices, a little salt, cumin and turmeric (1 tsp each per 1.5 cans) and mix thoroughly.
Add chunks of red pepper and springs onions and stir through for 4-5 minutes..
Add tinned mackerel fish in tomato sauce (or fresh deboned mackerel fish – if fresh, add some cherry tomatoes too) and stir thoroughly. Cover and leave to simmer for 10 minutes. If it seems too dry, add some water and thicken on low heat again.
Garnish with coriander.
Variations: adding sweetcorn gives it a different taste, still yummy with a crunch!
You can also add some scotch bonnet if you really crave that zing.
Cheat’s version: Mix tinned mackerel in tomato sauce and mix this with the tinned mackerel in Mexican sauce where spices are already added. Follow the process above without the fajita spice. This is quick and easy as the flavours are already infused in the tinned mackerel. Enjoy!
