Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mackerel in coconut cream. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mackerel in Coconut Cream is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mackerel in Coconut Cream is something that I’ve loved my whole life.

Add the coconut milk, bouillon cube, basil, ground pepper, green chili and cover with lid. See recipes for Tot's Monggo Dish with Saba Sardines in coconut cream too. Pour in coconut milk and coconut cream and bring to a simmer.

To begin with this particular recipe, we must first prepare a few components. You can have mackerel in coconut cream using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mackerel in Coconut Cream:

1. Make ready 2 cans Mackerel (425 gram/each)
2. Get 1 Cup Coconut cream
3. Get 10 pcs. Sigarilyas (Winged beans), cut in small
4. Make ready 1 onion, diced
5. Make ready 1 Tbsp. Garlic, minced
6. Make ready Luyang dilaw (turmeric), sliced
7. Make ready Siling haba (long chili)
8. Prepare # 2 Tbsp oil
9. Prepare Salt
10. Take Pepper
11. Prepare Notes:
12. Make ready can use regular ginger
13. Make ready sliced or as it is depends how spicy
14. Prepare # 1 Tbsp cooking oil + 1 Tbsp Mackerel oil

Crispy fried Mackerel with a chilled beer would have been splendid but we needed something for lunch. And a quick curry with coconut milk plus handful of curry leaves is one of my favorites. Very close to a South Indian fish curry except, I threw in some fresh peppercorns too. Lately, I have been kind of obsessed with this ingredient.

Instructions to make Mackerel in Coconut Cream:

1. Heat oil, saute onion, ginger and garlic
2. Add winged beans
3. Put half of the coconut cream. Cooked for 3 mins.
4. Add in Mackerel (crushed a little) and chili
5. Add in coconut cream
6. Season with salt and pepper
7. Cooked for 10 mins.

For a rich curry, allow the gravy to thicken. Then add the mackerel and the balance of coconut cream to keep the coconut aroma. Roughly grind the ginger, garlic, shallots & green chilies using a mortar or pestle: You can't beat or replace the flavors of freshly pounded ingredients. As usual, I modified the recipe by using coconut cream powder, and adding terasi (dried shrimp paste). In addition, I did not deep fry the fish, but I pan-seared them.

So that is going to wrap this up for this special food mackerel in coconut cream recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!