Spanish Mackerel in Spicy Coconut Cream
Spanish Mackerel in Spicy Coconut Cream

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spanish mackerel in spicy coconut cream. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spanish Mackerel in Spicy Coconut Cream is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Spanish Mackerel in Spicy Coconut Cream is something which I have loved my entire life.

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

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

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