3 medium mackerel – filleted but retain the head and bones
½ tsp salt
½ tsp turmeric powder
1 tsp chilli powder
1 tbsp coriander powder
2 tins light coconut milk
3 green chillies – slit lengthwise
1 red onion - finely chopped
1 tsp rapeseed or coconut oil
20 fresh or frozen curry leaves
1 mango - cut into bite sized chunks
Salt to taste
2 tbsp chopped coriander to garnish
Cut the mackerel fillets into bite sized pieces. Place in a bowl and stir in the salt, turmeric, chilli powder and coriander powder. Allow to marinate while you make the sauce.
Tie the fish bones up securely in cheesecloth or any clean cloth. Place this package into a large saucepan or wok and pour the coconut milk in along with the green chillies and 1/4 of the chopped onion. Simmer the coconut milk until reduced by half, about 10 minutes.
Meanwhile, heat the oil in another pan and fry the remaining onion and curry leaves until the onion is soft and translucent, about five minutes. You are using very little oil so watch it all carefully and reduce the heat if slower cooking is necessary. You can add a drop of water if the onion is burning to the pan which will solve that problem.
When your onion is cooked and the sauce reduced by half, add the mackerel and mango to the pan and pour the coconut sauce, stewed onions and chillies over the top. Stir well and cook until the fish is cooked through and the sauce thickened to a consistency you're happy with.
Season with salt to taste and garnish with the coriander.
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