Thai Mackerel Curry

Ingredients

• 1 tbsp vegetable or sunflower oil
• 4 medium mackerel fillets
• 1 tbsp fresh ginger (minced)
• 3 garlic cloves (minced)
• 4 tbsp yellow curry paste
• 14 oz can coconut milk
• 1/2 tsp ground turmeric
• 1 tbsp fish sauce
• 4 kaffir lime leaves
• 3 tsp caster sugar
• 2 red peppers (cut into bite-sized pieces note 1)
• 7 oz baby corn
• 1.5 limes (juice)
• 1 big handful Coriander leaves (cilantro) (to serve)
• Jasmine rice

Instructions

1. 1

   Place a medium to large frying pan on a medium to high heat and add the oil.

2. 2

   When the oil is hot add the mackerel fillets and cook for a few minutes on each side until the flesh turns opaque.

3. 3

   Remove the fillets from the pan, place them on a board and gently take off the skin with a knife. (note 2).

4. 4

   Cut the mackerel fillets into 2 cm / 1 inch chunks and set them aside.

5. 5

   Reduce the heat of the frying pan to medium, add the ginger and garlic and fry for two minutes until fragrant.

6. 6

   Add the yellow curry paste and cook for two more minutes.

7. 7

   Pour in the coconut milk, stir and add the turmeric.

8. 8

   If you are cooking your jasmine rice on the stovetop, put it on now and cook according to packet instructions. It should take around 10 minutes.

9. 9

   Add the fish sauce, kaffir lime leaves, sugar, red peppers, baby corn and mackerel pieces. Simmer for 5-10 minutes until the vegetables are tender.

10. 10

    Take the pan off the heat, stir in the lime juice and serve with jasmine rice and fresh coriander.