1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers (not bell peppers)
1 (small) onion diced
2 cloves Garlic chopped
1 Tomato diced
2 teaspoons Red Pepper powder
1 teaspoons Curry Powder
1 tin coconut milk (13 oz)
to taste salt and pinch of black pepper
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Add all ingredients into a pot and cook at medium heat for about 5 minutes. Then add fish, reduce heat cook for another 3-4 minutes. Take off the stove and its heat ready to eat.
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers sliced(not bell peppers)
2 (large) onions julienned
2 cloves Garlic chopped
3 teaspoons Crushed dried Red Pepper
1 tablespoon Lime Juice
5 tablespoons oil
1/2 teaspoons Black Pepper
to taste salt
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Heat the oil, in a large saucepan at medium heat. Add the onions and garlic, and sauté until the onions are brown. Then add green chilis, crushed red pepper, black pepper and the salt. Mix very well, and cook for another 2 minutes. Add fish the mixed well, taking care not to break up the fish too much. Keep another 2 minutes. Take off the heat, add lime juice to taste (add lemon or vinegar if you don't have lime).