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Preparing Spanish Mackerel Curry safely

It's very important to prepare meals safely to assist stop harmful micro organism from spreading and growing. You'll be able to take some steps to help defend yourself and your loved ones from the spread of harmful micro organism.
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Wash your hands

Your fingers can easily spread bacteria across the kitchen and onto food. It's necessary to all the time wash your palms thoroughly with soap and heat water:

earlier than starting to prepare food
after touching raw food resembling meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your fingers totally as effectively, as a result of wet palms spread micro organism extra easily.
Maintain worktops clear

Before you start making ready meals, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you may need to wash them completely.

You must change dish cloths and tea towels often to avoid any bacteria rising on the fabric.

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We hope you got insight from reading it, now let’s go back to spanish mackerel curry recipe. To make spanish mackerel curry you need 21 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Spanish Mackerel Curry:

1. Take A. Ingredients
2. Take Spanish Mackerel - fried
3. Prepare (Rub Turmeric powder + salt on fish slices before frying)
4. Get ladies fingers / okra
5. Prepare egg plant - thickly sliced
6. Get B. Spices
7. Take cooking oil
8. Use mixed Indian spices (see Note)
9. Get C. Blend into a very fine paste
10. Provide medium or big brown onion
11. Use shallots
12. Provide garlic
13. Use soaked & softened dried chillies
14. Get D. Make into a paste
15. Provide Baba’s Fish Curry Powder
16. Prepare Baba’s Meat Curry Powder
17. Use E. Seasonings
18. Use Chicken seasoning powder
19. Provide Note
20. Get . Mixed Indian Spices or Panch Phoran can be bought ready mixed from the store
21. Use . Panch Phoran can also be prepared at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed, nigella seed. Use a teaspoon full in this fish curry

Instructions to make Spanish Mackerel Curry:

1. A - Rub a teaspoon of turmeric powder and salt (or use chicken seasoning powder) on spanish mackerel slices. Fry fish slices until cooked through. Clean okra or ladies fingers’ stem (the very end of okras stem) and place okra on a hot wok. Cook at very high heat, without oil, for few minutes or until just wilted. This is to reduce the sliminess of the cut okra. Next, slice the eggplant.
2. B - Use store-bought, pre-mixed indian spices or prepare at home by mixing equal portion of fennel seed, cumin, fenugreek, mustard seed and nigella seed. Use a teaspoon full of this mixed spices in this curry. Alternatively, just use a pinch of each spice.
3. C - Place ingredients in C with 1/4 C - 1/3 C of water in a blender and blend into a very fine paste.
4. D - Combine D in a bowl. Add enough water to make a soft curry paste, not too thick or too thin.
5. Cooking the curry - Over medium heat, heat cooking oil in a big wok. Add B (mixed spices) and stir for few seconds.
6. Add in C (blended ingredients) and cook until aromatic and translucent.
7. Next, add D (curry paste) and continue cooking and stirring for 4-5 minutes or until oil is separated from the curry mixture.
8. Pour 1 1/2 cups (to 2 cups) of water. Stir to mix and add sliced egg plant. Cover and bring to a boil and eggplant is tender. Season with enough chicken seasoning powder. Taste and adjust seasoning accordingly. Add okra and fish. Bring curry to a boil again and turn the heat off right after that. Dish up. Serve with rice, dipping bread or roti.

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