Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mackerel fish sambal puff pastry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Spicy fried fish sambal using chub mackerel fish or known as kanangeluttil meen (tamil) or ikan kembung (malay). This is a spicy version of sambal, easy to. Mackerel is my favorite fish and it is known as Bangudhe in my language.
Mackerel fish sambal puff pastry is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Mackerel fish sambal puff pastry is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook mackerel fish sambal puff pastry using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Mackerel fish sambal puff pastry:
- Take Puff pastry (ready roll)
- Prepare 1 Mackerel in tomato puree (can)
- Get Onion 1 diced
- Prepare 1 tsp Garlic & Ginger paste
- Prepare Curry leaves few
- Take 2 tbls Kashmiri chilli powder
- Make ready 1 tbls Garam masala
- Get 1 tsp Turmeric powder
- Make ready to taste Salt
- Prepare to taste Sugar
- Make ready Lemon juice
Keep a few tips for how to cook mackerel in mind to get the most flavor out of this healthy fish. Mackerel - a unique fish with. Place one salmon filet on each puff pastry rectangle. Spread sauce on the top of each piece of salmon.
Steps to make Mackerel fish sambal puff pastry:
- Add oil in pan. Add diced onion garlic ginger paste, curry leaves. Stir, cook until aromatic. Add mackerel with puree. Crush/Mash fish, Stir and mix well. Cook for 5 minutes. Stir
- Add spice powder. Stir well. Add salt to taste. Stir. Add sugar to taste.Sprinkle lemon juice. Stir and mix well. Cook for 10 minutes in med flame until oil breake and gravy thicken (until looks like dry roast)
- Sprinkle flour on rolling board. Roll puff pastry and cut into prefered size. Add cooked curry. Roll/fold. Seal the edges with fork. Egg wash the top layer. Bake for 20 minutes (baking time will be vary)
A luxurious, oil-rich fish that is perfect for hot-smoking. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking. Serve it as a light main course or as a side. Sambal is a generic term for chili-based sauces; there are a lot of varieties, we suggest using sambal oelek (available in the Asian section of most groceries). Most Indonesians use king mackerel fish (ikan tenggiri) meat for the filling.
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