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Kendel Curried Mackerel

  • Cook Time : 20 minutes
  • Total Time : 30 minutes
  • Method : Stovetop
  • Cuisine : Caribbean

Description

Flaky mackerel simmered in a fragrant curry sauce with aromatic spices. A vibrant and hearty dish that’s full of flavor and perfect for a satisfying meal.

Ingredients

  • 1 425 can Kendel Jack Mackerel
  • 1 can + ½ cup  Kendel Coconut Milk 
  • 3 tablespoons Kendel Vegetable Oil
  • 2 teaspoons Curry Powder 
  • ½  Sachet Kendel Unsweetened Ginger-Turmeric Tea 
  • ½ cup hot water
  • 1 large onion, chopped
  • 2 stalks escallion, chopped
  • ½ medium sweet pepper, chopped
  • 1 medium scotch bonnet pepper, deseeded, chopped
  • 2 cloves garlic, grated
  • 2 small plummy tomatoes, chopped
  • 1 sprig thyme, finely chopped
  • ½ teaspoon salt

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Instructions

  1. Remove mackerel from can, rinse, drain cut mackerel pieces in half, remove bones and set aside.
  2. Heat oil in a medium-sized frying pan until hot. Burn curry in oil, stirring well, add ginger turmeric tea, onion, escallion, sweet pepper, scotch bonnet pepper, garlic, thyme and tomatoes. Sauté until onions are translucent.
  3. Add the canned coconut milk and hot water, stir, add salt and simmer for approximately 5 minutes. Add mackerel and remaining coconut milk. Stir and allow to simmer until sauce thickens.
  4. Remove from flame and serve hot with roti or steamed Kendel Jasmine White Rice.