So it’s okay to consume unless you have a problem with having salt and trying to reduce the amount of salt in your food. It’s basically water that has flavored with mackerel over time. Is it okay to consume the liquid in your mackerel can?Ībsolutely. For me I really like them and I even eat them directly from the can. No point in removing the bones unless you absolutely want to. They’re very soft, very brittle, and when you make the curry they actually dissolve into the curry. Do I have to remove the bones in mackerel? If you can’t get your hands on this curry powder, use a mild curry powder of your choice. Rarely can be found in Indian stores too. Sri Lankan roasted curry powder is only available in Sri Lankan grocery stores. And not to forget you’re going to add lime at the end for freshness, which also adds to the sourness You can taste the curry and adjust the sourness while the curry is simmering. If you can’t find this ingredient use about half a teaspoon of tamarind paste/pulp. Garcinia cambogia has a very unique sourness that contributes to the curry. Some bay leaves, cardomom and cloves would be good substitutes. So it’s okay of you can’t find all of these ingredients. For pandan leaves look in the frozen section of the asian grocery stores.Ĭurry leaves, pandan leaves and cinnamon sticks are mostly aromatics that we use to mask the fishy smell of the mackerel. Curry leaves are usually available in Indian grocery stores. If you have a Sri Lankan grocery store nearby or an online grocery store they would definitely carry these ingredients. If you live outside of Sri Lanka, you might have a hard time finding some of the ingredients which are Sri Lankan unroasted curry powder, curry leaves, pandan leaves, and dried Garcinia Cambogia (goraka). Most of the ingredients I use here are pretty basic and can be found anywhere in the world. The one you’re seeing here is the curry I specifically make when I need a good amount of gravy. Depending on the other dishes I’m serving with, I have a few of my ways I prepare canned mackerel. There are many ways that people make canned mackerel into a curry. It’s so versatile, quick and easy, affordable and you can serve with many other dishes (check out serving ideas). And did I tell you it’s very budget-friendly?Ĭanned mackerel and canned sardine curry are very popular curries in Sri Lanka. A very good sauce of protein, omega 3 fatty acid, and vitamin D. ![]() It’s tangy, creamy, spicy, and umami yet so easy to make. Squeeze over the lime juice and top with the remaining roasted veg, the lime zest and coriander, if using.This Sri Lankan canned mackerel curry is a flavor bomb and hits all the right notes. Stir through the beans and half the roasted veg fry for 1-2 mins to warm through, then remove from the heat.Flake in the mackerel and fry for 3-4 mins more until piping hot. Add the rice and fry for 4-5 mins until steaming and broken up. ![]() After 20 mins, heat the remaining oil in a large, deep frying pan over a medium heat.Roast for 30 mins until the veg is tender and golden around the edges. ![]() Put the sweet potato and pepper in a roasting tin, drizzle with 1 tbsp olive oil and season. Preheat the oven to gas 6, 200☌, fan 180☌.Made with hearty wholegrain rice and finished with a squeeze of zingy lime and fresh coriander, this dairy- and gluten-free dish is ready in just 35 minutes. With a rainbow of veg and fiery Mexican-flavours, this mackerel rice bowl with black beans, sweet potato and red pepper is ideal for brightening up family dinnertime.
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