The Fish Curry I Made Up Last Tuesday
Sophie Brightwell, ★★★★★ Pungent, sweet and smoky like the best of them.The best homemade curry I've ever tasted.
Ingredients
- 1 medium brown onion, chopped
- 1 clove of garlic, smooshed
- 2 tsp chili flakes
- 1 medium aubergine, chunked
- 1 sweet potato, chunked
- 1/2 tbsp ground coriander
- 200g smoked mackerel fillets, in pieces as big as you can muster (they'll fall apart anyway)
- 1 tin chopped tomatoes
- a couple of bay leaves
- 1 tsp ground cayenne
- half a fresh nutmeg, grated
- 1/2 tsp cumin seeds
- 5 cardamom pods
- a dash of lemon juice
Prep: 30 mins
Cooking: 45 mins to an hour
What you do
- Fry the onions and garlic on medium until they're soft 'n' translucent
- A couple o' minutes in, add the chili flakes
- When the onions are soft, turn the heat up a bit and throw in the aubergine and sweet potato
- Once the aubergines have ill-defined boundaries, add the mackerel and coriander
- As soon as the room smells of fish, pour in the tomatoes and bay leaves
- Bring to the boil, then put in the rest of the spices and lemon juice
- Leave to simmer for at least three quarters of an hour; don't forget the rice