canned mackerel pepper fish curry(Sri Lankan).

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 1 Tin of Canned Jack Mackerel
• 1-2 tablespoons of oil
• 1 medium-sized onion sliced
• 1-2 green chilli
• 1 medium-sized tomato sliced
• 2-3 pods of garlic sliced
• 1 teaspoon ginger
• A few curry leaves(5-6)
• 1-inch piece of cinnamon
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of curry powder
• 2 teaspoon coarse pepper powder
• 1/2 cup think milk(1/3 cup thick coconut milk mixed with 1 cup water)
• 1 cup of coconut milk
• salt to taste
• 1 tsp lime juice

Instructions

1. 1

   Drain the liquid off the canned Mackerel(1 tin)and set aside.

2. 2

   Heat a clay pot or heavy-bottomed cooking pan over medium fire and pour in the oil(1-2 tbsp).

3. 3

   Add onion(1 medium, sliced), green chilli (1-2), tomato(1 medium, sliced), garlic (2-3 pods, sliced), ginger(1tsp minced) curry leaves (a few), cinnamon (1-inch piece), turmeric(1/2 tsp), curry powder(1 tsp) and finally the fresh pepper powder (1-2 tsp)and cook the ingredients in the pan over low heat while constantly stirring.

4. 4

   keep the flame low and stir to avoid them burning or sticking to the pan for 2 minutes.

5. 5

   Then add both, thin coconut milk(1/2 cup) and thick coconut milk(1 cup), season with salt and slow simmer while giving it a few stirs to combine all the spices with the coconut milk.

6. 6

   Cook the gravy for 7-10 minutes over medium fire and add the drained Mackerel pieces gradually into the simmering gravy.

7. 7

   Avoid breaking the large fish chucks at this point.

8. 8

   Reduce fire to low, cover with a lid and let the Mackerel cook for another 10 minutes until the color of the gravy changes and thickens

9. 9

   Season with salt if necessary add lime juice(1 tsp)to give it a slight sourness and your Jack mackerel pepper curry is ready. If you feel the fish chunks are big separate them into half.