1
1/2
1/2
------
1
2
2
1
------
1/2
1
1
1
3
------
1
1
1
1/2
1/2
|
#
#
T
---
in
oz
cl
---
in
---
T
c
c
T
t
|
Mackerel whole (1)
Potatoes (2)
Cumin seeds
-- Curry Paste
Turmeric root (3)
Thai Chilis (4)
Shallots
Garlic
----- Aromatics
Nutmeg whole
Galangal root (5)
Pandanus leaf (6)
Cassia stick (7)
Cloves whole
-------
Oil
Water
Coconut Milk
Palm Sugar (opt)
Salt
|
Prep - (40 min)
- Clean MACKEREL (if you didn't have the fish guy do it) and
cut to prepare for cooking (see Note-1). Crosswise
into sections about 1-1/2 inch long is good. Authentically you should
include the head in the curry (be sure to pull out the gills) but
you may not wish to be that authentic.
- Peel POTATOES and cut into about 3/4 inch chunks.
- Roast CUMIN SEEDS in a dry skillet until fragrant, cool and
grind fine.
- Chop TURMERIC ROOT, CHILIS, SHALLOTS and
GARLIC fine. Crush into a paste in a large mortar, adding in
the order given. If you have to use a miniprep food processor or some
such device you may have to add 1/2 t of water or so.
- Crack NUTMEG open and use one half. Slice GALANGAL into
thick slices and bruise them with a kitchen mallet. Tie Pandanus
Leaf into a knot. Mix all with Cassia Stick and Cloves.
Run - (1 hr - 30 min cook, 30 min rest)
- In a spacious sauté pan heat OIL over medium heat and
stir fry Curry Paste until aromatic but not at all browned,
then stir in Aromatics Mix and fry stirring until aromatic
(1 to 2 minutes).
- Stir in Potatoes and fry stirring until well coated, then add
Water and Coconut Milk. Simmer until Potatoes are just
tender, about 20 minutes.
- Stir in Mackerel and cook stirring occasionally until just
cooked through (5 to 7 minutes). Stir in Palm Sugar (if used)
and Cumin along with Salt to taste. If you have time,
let sit 30 minutes to mature flavors and reheat just before serving
You can use this time to make your rice.
- Remove whole Aromatics and serve with plenty of Jasmine rice.
|
