Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spanish mackerel in spicy coconut cream. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Welcome to our channel JES & Friends. Canned Mackarel in Coconut Cream I Ginaataang Mackerel na De Lata is an easy Filipino recipe comes together in under. How to cook Ginataang Tanigue (Spanish Mackerel in Coconut Milk).
Spanish Mackerel in Spicy Coconut Cream is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Spanish Mackerel in Spicy Coconut Cream is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook spanish mackerel in spicy coconut cream using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spanish Mackerel in Spicy Coconut Cream:
- Get A. Fried Spanish Mackerel
- Get 4 slices spanish mackerel
- Prepare 1 tsp turmeric powder
- Prepare 1 tsp chicken seasoning powder
- Take B. Blend into fine paste
- Prepare 2 garlic
- Prepare 1/2 brown onion (medium size)
- Make ready 5 bird eye chillies (or more)
- Make ready 5 candlenuts
- Prepare C. Extras
- Prepare 1/2 C water
- Take 1 tsp turmeric powder
- Take 1 tamarind peel
- Make ready 3 stalks lemongrass (10cm each)- bruised
- Prepare D. Seasoning
- Get 1-2 tsp chicken seasoning powder
- Prepare 1 Can coconut cream (270g - 300g)
- Get (AYAM BRAND has pure coconut milk & cream)
Make your own homemade Spanish Sardines with this super easy recipe. Store them in jars to give to your friends or to sell for additional income. Back home in the Philippines some years ago, canned Spanish-style sardines became big and everyone fell in love with this spicy sardines in oil and herbs. Prepared with coconut milk and coconut cream, the term "Coconut candy" most commonly refers to the Spicy coconut-milk based stew with chilis, shrimp paste, and pork.
Steps to make Spanish Mackerel in Spicy Coconut Cream:
- A - Sprinkle seasoning powder and turmeric powder on the fish, making sure each slice is evenly coated. Deep fry until fish is cooked through.
- B - Blend ingredients in B into paste.
- 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.
- 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.
Use any chili pepper that you prefer: the spicier, the better. You can also use cracked red chili or even cayenne pepper powder. And, they are all low-carb, sugar-free, and gluten-free. The Spicy Coconut. • Delicious Spice Fusion cuisine • Supporting local sustainable food systems • Located in Denmark, Western Australia. Restaurant in Puerto Viejo, Limon, Costa Rica.
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