- Steamed basmati rice, to serve
- 1 tbs ghee
- ¼ tsp mustard seeds
- 8 curry leaves
- 2 garlic cloves, crushed
- 1cm-piece ginger, finely grated
- 2 long red chillies, finely chopped
- ½ tsp paprika
- ¼ tsp ground turmeric
- 1 eggplant, halved lengthways,
- ½ red capsicum, thinly sliced
- 4 tomatoes, finely chopped
- 125ml (½ cup) white vinegar
- 1 tbs brown sugar
- ¼ tsp salt
- 1 tsp garam masala
- 600g skinless mackerel fillets, cut into 4cm pieces
- 2 tsp ground turmeric
- ¼ tsp salt
- 3 tbs ghee
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 2 curry leaf stalks
- 2 cinnamon quills
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 2cm-piece ginger, finely grated
- 2 long green chillies, sliced lengthways
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 8 tomatoes, finely chopped
- 500m (2 cups) fish stock
- 2 tbs tamarind purée
- 1 lemon, juiced
- 400g can coconut cream
- Salt and pepper, to season
- 3 tomatoes, seeded, diced
- 1 Lebanese cucumber, seeded, diced
- 2 tsp white vinegar
- ½ tsp salt
- ½ tsp caster sugar
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.
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.