The granite grey roads were shimmering after the November rains last Sunday as I drove home from Church. The kids were chatting away on the back seat and wafts of spring breeze blowing through the car window smelled of flowers. It was a near perfect rainy day and the only thing that was required to tip it over into perfection territory was a hearty Nigerian inspired Sunday rice for lunch. So as soon as I stepped through the garage door I headed straight to the freezer with this delicious mackerel stew simmering in my mind. Forty five minutes after defrosting my mackerel cutlets the stew was served and the delicious aroma of basil and fried tomatoes filled my home and made my heart sing. I hope this recipe brings smiles to your dining table and warming aromas to your home.
What you need
- 1kg Fresh Mackerel (about 4 large cutlets) I divided mine into quarters and took out the bones before adding to stew
- 4 tbsp oil
- 4 large cloves garlic (crushed)
- 5cm stub ginger (finely grated)
- 1 Large Brown Onion (diced finely)
- 1/2 Large Red Onion (sliced)
- 1 tsp dried thyme
- 1 tsp curry powder
- 1kg fresh tomatoes (diced) or 3 x 400g cans diced tomatoes
- 300g Fresh Green Beans (chopped)
- 4 large or 6 medium carrots (sliced in half and chopped)
- 5 stalks Basil (chop up only half)
- 2 tsp chicken stock powder
- Salt & black pepper to taste
- Fresh or dried hot chilli to taste
How To Make [approx 45 minutes]
- Heat up the oil in a medium sized cooking pot on medium-high heat
- Add the garlic + dried thyme and stir until garlic is golden
- Add brown onions + ginger and cook while stirring for 1 minute or until fragrant
- Stir in tomatoes + chicken stock powder + curry powder + hot chilli. Turn down heat slightly and simmer for 20 minutes
- Add cracked black pepper and salt [if needed]
- Place the mackerel in gently and cook for 5 minutes. Stir gently so as not to break up the mackerel.
- Turn mackerel over gently and cook for 5 minutes.
- Add in green beans + carrots. Cook for approximately 3 – 4 minutes or until beans are bright green and carrots are cooked but not soft.
- Stir in the chopped basil + red onions and set down the pot from the heat.
- Stand for 5 minutes and serve on a bed of rice.
- Pluck leaves from remaining stalks of basil and garnish.