Valerie & Courtney’s Fish Curry with Rice and Eggplant Pickle

To make pickle, melt ghee in a large saucepan over medium heat. Add mustard seeds and cook for 4-5 minutes or until they begin to pop. Add curry leaves, garlic, ginger and chilli. Cook, stirring, for 2 minutes. Stir in paprika and turmeric. Stir in eggplant and capsicum. Cook for 2 minutes. Add tomatoes and cook, stirring,
for 10 minute

Add remaining ingredients and simmer, covered and stirring often, for 20 minutes or until softened. Remove lid and simmer for a further 20-25 minutes or until reduced. Set aside to cool.

To make curry, place mackerel, turmeric and salt in a bowl and massage to coat. Refrigerate until needed.

Melt ghee in a large deep frying pan over medium heat. Add seeds, curry leaves and cinnamon. Cook, stirring, for 1-2 minutes or until fragrant. Add onion, garlic, ginger and chilli. Cook, stirring, for 4-5 minutes or until softened. Add ground spices and cook, stirring, for 3 minutes or until oil rises to the top. Stir in tomatoes, stock, tamarind purée and lemon juice. Bring to the boil, then reduce heat and simmer, partially covered, for 40 minutes.

Stir in coconut cream and season. Bring to the boil. Remove from heat and add mackerel. Set aside, covered, for 10 minutes to allow residual heat to gently cook fish.

To make kachumba, place all ingredients in a bowl and stir to combine.

Divide steamed rice among serving plates and top with fish curry. Serve with eggplant pickle and tomato kachumba to the side.

COOK’S TIP

The residual heat of the curry will gently cook the fish, ensuring it doesn’t overcook.

For more recipes from this year’s series of MKR, including perfectly scored 10 out if 10 dinner, plus decadent desserts, pick up your copy of MKR The Cookbook 2017 today! Available at selected newsagents and supermarkets, or online.