Ingredients
Method
- Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
- Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
- Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil. Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
- Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy! Add more water if you want more gravy or sauce.
Notes
Please follow along with the video, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.