Hello everybody, it’s Louise, welcome to my recipe site. 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 will be really delicious.

Spanish Mackerel in Spicy Coconut Cream is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Spanish Mackerel in Spicy Coconut Cream is something which I have loved my whole life.

All time family favourite. #mackerel #lunch #dinner Masuyo Newman. All time family favourite. #mackerel #lunch #dinner rsa_food. Smoked PiriPiri mackerel with tomato couscous and hummus.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Prepare 4 slices spanish mackerel
3. Take 1 tsp turmeric powder
4. Take 1 tsp chicken seasoning powder
5. Get B. Blend into fine paste
6. Prepare 2 garlic
7. Prepare 1/2 brown onion (medium size)
8. Make ready 5 bird eye chillies (or more)
9. Get 5 candlenuts
10. Prepare C. Extras
11. Take 1/2 C water
12. Get 1 tsp turmeric powder
13. Prepare 1 tamarind peel
14. Make ready 3 stalks lemongrass (10cm each)- bruised
15. Make ready D. Seasoning
16. Take 1-2 tsp chicken seasoning powder
17. Make ready 1 Can coconut cream (270g - 300g)
18. Take (AYAM BRAND has pure coconut milk & cream)

Add the coconut milk, bouillon cube, basil, ground pepper, green chili and cover with lid. Once boiling, add the eggplant, adjust to a low heat and simmer stirring occasionally until fish and eggplants are cooked. Once the soup base is boiling add in the minced fish and coconut milk making sure to stir frequently to prevent curdling. King Mackerel, is a strong flavored sport fish which pairs well with the zesty flavor of salsa.

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.

Make sure to remove all of the dark meat from the fish when you clean it. So basically, it is ginataan Cebuano style. A dish prepared commonly with Parrotfish (Molmol), Stingrays (Pagi), Marlin (Malasugui), Snakehead (Tasik), Puffer fish (Tagontongan) and Spanish Mackerel (Tanguigue) cooked in a spicy coconut milk spiced with garlic, shallots, tomatoes, fermented black. Next, blend together all the ingredients for the coconut custard. Add in the spice paste and mix well.

So that is going to wrap this up with this special food spanish mackerel in spicy coconut cream recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!