Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a mortar and pestle or food processor, pound or blend 30 grams of shallots, 20 grams of garlic cloves, 15 grams of ginger, the white part of 1 stalk of lemongrass, seeds from 5 green cardamom pods, 1 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of cumin powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into a fine paste.

2. 2

   Pat dry 2 mackerel fillets (approximately 150 grams each) thoroughly with paper towels, then rub the prepared spice paste evenly over both sides of each fillet, ensuring full coverage.

3. 3

   Heat 2 tablespoons of coconut oil in a large non-stick pan over medium-high heat until shimmering.

4. 4

   Carefully place the two mackerel fillets skin-side down into the hot pan and sear for 4 minutes until the skin is golden brown and crispy.

5. 5

   Flip the mackerel fillets gently and continue to sear on the flesh side for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.

6. 6

   Remove the pan-seared mackerel from the heat, drizzle 1 tablespoon of fresh lime juice over the fillets, and garnish with 5-7 fresh curry leaves, if desired, before serving immediately.