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Recommendation to Producing Appetizing Spanish Mackerel in Spicy Coconut Cream

Hoping to eat Spanish Mackerel in Spicy Coconut Cream a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with helpful procedures on preparing a Spanish Mackerel in Spicy Coconut Cream like a famous chef made.

Spanish Mackerel in Spicy Coconut Cream

We hope you got insight from reading it, now let's go back to spanish mackerel in spicy coconut cream recipe. You can cook spanish mackerel in spicy coconut cream using 18 ingredients and 4 steps. Here is how you achieve that.

To make an unforgettable Spanish Mackerel in Spicy Coconut Cream, below are the ingridients needed:

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

After readying the materials, now you are good to cook your tasty Spanish Mackerel in Spicy Coconut Cream by following the instructions on this section:

  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..

They're also delicious in sweets such as coconut rice pudding or coconut ice. Carrying the flavours of lemongrass, ginger, coconut and turmeric, Andy Waters' salmon with coconut sauce recipe packs a fragrant punch. The salmon fillets are cooked in the sauce, keeping the flesh moist and flavoursome. Once the soup base is boiling add in the minced fish and coconut milk making sure to stir frequently to prevent curdling. But this coquito is a very simple mixed drink you can make from canned cream of coconut.

Recipe : Spanish Mackerel in Spicy Coconut Cream

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