Smoked mackerel in vegetable curry

Smoked mackerel in vegetable curry

I stocked up a lot of smoked mackerel to use during confinement period. It is important to serve it in different ways to make it interesting to have, and to cook. 

Smoked mackerel  on a bed of cooked buckwheat and quinoa

1. Warm up smoked mackerel on a bed of cooked grain/potato, here I have buckwheat and quinoa, bake at 170˚C for 15 minutes.

2. Make a simple veg curry, sweat vegetables (carrot and turnip) until soft, add curry powder, caraway and a tbsp of flour (to thicken sauce afterwards), stir to mix well.

vegetable curry

3. Add 100ml coconut milk, same amount of water, season with salt, soy sauce and brown sugar. Simmer for 5 minutes, sauce should thicken, and juice of half or one lemon to balance the smoky flavor of mackerel.

4. Place warm up mackerel fillets into curry sauce and simmer for another minutes, serve with a few fresh herbs, like fennel.