Spanish Mackerel in Spicy Coconut Cream
Spanish Mackerel in Spicy Coconut Cream

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spanish mackerel in spicy coconut cream. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spanish Mackerel in Spicy Coconut Cream is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Spanish Mackerel in Spicy Coconut Cream is something that I’ve loved my whole life.

Welcome to our channel JES & Friends. How to cook Ginataang Tanigue (Spanish Mackerel in Coconut Milk). Heat oil on a pan over Add patis (fish sauce) and green chili then bring to a boil.

To begin with this particular recipe, we must prepare a few components. You can have spanish mackerel in spicy coconut cream using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spanish Mackerel in Spicy Coconut Cream:
  1. Make ready A. Fried Spanish Mackerel
  2. Make ready 4 slices spanish mackerel
  3. Get 1 tsp turmeric powder
  4. Get 1 tsp chicken seasoning powder
  5. Prepare B. Blend into fine paste
  6. Take 2 garlic
  7. Prepare 1/2 brown onion (medium size)
  8. Make ready 5 bird eye chillies (or more)
  9. Prepare 5 candlenuts
  10. Make ready C. Extras
  11. Make ready 1/2 C water
  12. Take 1 tsp turmeric powder
  13. Make ready 1 tamarind peel
  14. Make ready 3 stalks lemongrass (10cm each)- bruised
  15. Take D. Seasoning
  16. Get 1-2 tsp chicken seasoning powder
  17. Prepare 1 Can coconut cream (270g - 300g)
  18. Make ready (AYAM BRAND has pure coconut milk & cream)

More than half of those just need to be ground into spice paste, though I admit it might be. Scomberomorini is a tribe of ray-finned saltwater bony fishes that is commonly known as the Spanish mackerels, seerfishes or seer fish. This fish closely resembles the King Mackerel. This tribe is a subset of the mackerel family (Scombridae) - a family that it shares with three sister tribes, the tunas.

Instructions to make Spanish Mackerel in Spicy Coconut Cream:
  1. A - Sprinkle seasoning powder and turmeric powder on the fish, making sure each slice is evenly coated. Deep fry until fish is cooked through.
  2. B - Blend ingredients in B into paste.
  3. 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.
  4. 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.

Spicy tuna, cream cheese, crunchy inside, topped with spicy tuna and spicy mayo. Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth. A wide variety of crispy coconut options are available to you, such as taste. And, they are all low-carb, sugar-free, and gluten-free. Use any chili pepper that you prefer: the spicier, the better.

So that’s going to wrap it up with this exceptional food spanish mackerel in spicy coconut cream recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!