Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, spicy mackerel bhuna #mycookbook. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Spicy Mackerel Bhuna #MyCookbook is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Spicy Mackerel Bhuna #MyCookbook is something that I’ve loved my entire life. They’re fine and they look wonderful.
This Slimming World Mackerel Fish Bhuna / Curry is a true home comfort and syn free! Follow me on Instagram for more recipes: https://www.instagram.com/ayesh. Add the star anise, cardamom, cumin seeds, lemongrass, garlic and the chopped ginger. Spicy and fragrant without being hot, this dhal bhuna is hearty, rich and so flavourful - perfect with a steaming plate of fluffy white basmati rice.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spicy mackerel bhuna #mycookbook using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Mackerel Bhuna
#MyCookbook:
- Prepare 1 tin mackerel fillets in tomato sauce
- Take 1 medium size onion
- Prepare 9 garlic cloves
- Prepare 2 red dried chilli (according to your spice level)
- Get 1/2 tsp turmeric powder
- Take 1/2 tsp red chilli powder
- Get 1/2 tsp coriander powder
- Make ready Handful fresh coriander chopped
- Make ready 2 tbsp mustard oil
- Prepare to taste Salt
Mix them for a minute in hot oil then add the chopped onions. Spicy food is, for some, a means of release. Spicy doesn't have to mean 'hot' though - a recipe could include a dazzling array of spices but not give off that burning heat associated with chilli. Bhuna is a method of cooking where you cook onions, tomatoes and meat over medium heat - stirring until all the liquid dries up.
Instructions to make Spicy Mackerel Bhuna
#MyCookbook:
- Heat a cast iron pan with mustard oil. Put your flame on medium to low. Now add the dried red chilli and onion. Let the onions get softened. Then add the garlic cloves. Cut the cloves half. Cook them until they turn light brown.
- Now add all the spices and cook them for few minutes. Add little amount of water so the spices don’t get burnt. Then pour the mackerel fillets and give it a good mix. Cook them for 10mins on low flame. Garnish with fresh coriander at the end.
- Enjoy!!! 😊
Spicy doesn't have to mean 'hot' though - a recipe could include a dazzling array of spices but not give off that burning heat associated with chilli. Bhuna is a method of cooking where you cook onions, tomatoes and meat over medium heat - stirring until all the liquid dries up. Mix well and season with salt and pepper. This mix can be made ahead of time and brought. In this Pinoy fish recipe, mackerel is first simmered in a tangy tamarind base and then fried.
So that’s going to wrap this up with this exceptional food spicy mackerel bhuna #mycookbook recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
