Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spanish mackerel in spicy coconut cream. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spanish Mackerel in Spicy Coconut Cream. #spanishmackerel in #spicy #coconutcream, a very simple yet satisfying dish, served with steamed white rice. All time family favourite. #mackerel #lunch #dinner rsa_food. Smoked PiriPiri mackerel with tomato couscous and hummus.

Spanish Mackerel in Spicy Coconut Cream is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Spanish Mackerel in Spicy Coconut Cream is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have spanish mackerel in spicy coconut cream using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spanish Mackerel in Spicy Coconut Cream:

1. Take A. Fried Spanish Mackerel
2. Make ready 4 slices spanish mackerel
3. Prepare 1 tsp turmeric powder
4. Get 1 tsp chicken seasoning powder
5. Make ready B. Blend into fine paste
6. Make ready 2 garlic
7. Take 1/2 brown onion (medium size)
8. Make ready 5 bird eye chillies (or more)
9. Prepare 5 candlenuts
10. Make ready C. Extras
11. Take 1/2 C water
12. Make ready 1 tsp turmeric powder
13. Make ready 1 tamarind peel
14. Make ready 3 stalks lemongrass (10cm each)- bruised
15. Get D. Seasoning
16. Prepare 1-2 tsp chicken seasoning powder
17. Prepare 1 Can coconut cream (270g - 300g)
18. Prepare (AYAM BRAND has pure coconut milk & cream)

Add in the spice paste and mix well. Heat wok, add oil, and add the spicy custard. Meanwhile, remove the vein of the kaffir lime leaves, and slice very finely. Ginataang Tanigue (Spanish Mackerel in Coconut Cream) Yes, we had fish again.

Instructions to make Spanish Mackerel in Spicy Coconut Cream:

1. A - Sprinkle seasoning powder and turmeric powder on the fish, making sure each slice is evenly coated. Deep fry until fish is cooked through.
2. B - Blend ingredients in B into paste.
3. Cooking the dish - Pour 1/2 C of water into a pot or deep sauce pan. Add B (blended paste) and C. Stir to mix and leave to boil over medium high heat. Once boiling, season with chicken seasoning powder and add coconut cream next. Turn heat to low, stir and adjust taste accordingly. Add fish. Leave to simmer for a minute. Turn the heat off and serve warm with white rice.
4. Note: This recipe is for a very thick and creamy gravy. Add another 1/3 C of water for slightly more gravy or soup. Adjust seasoning accordingly.

I need those heart friendly nutrients after having meat for the past days. On our sunday brunch we had Tanigue, or Spanish Mackerel fish in English. Linarang or nilarang is a Cebuano verb that means "to stew with coconut milk and spices". So basically, it is ginataan Cebuano style. A dish prepared commonly with Parrotfish (Molmol), Stingrays (Pagi), Marlin (Malasugui), Snakehead (Tasik), Puffer fish (Tagontongan) and Spanish Mackerel (Tanguigue) cooked in a spicy coconut milk spiced with garlic, shallots, tomatoes, fermented black.

So that’s going to wrap this up with this special food spanish mackerel in spicy coconut cream recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!