Mackerel Vindaloo
This fish vindaloo is to honour Goa, where the Vindaloo was born.
Instructions
Prepare your mackerel by cutting it into steaks. Simply slice the mackerel into chunky steaks with the skin and bones intact. Cutting mackerel into steaks is a great way to add more flavour to your dish and for the fish to hold its shape.
Empty the Vindaloo Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
Add the water, tinned tomatoes, tomato puree, vinegar and sugar. Stir, cover and cook for 5-10 minutes.
Stir then cook the sauce for a further 10 minutes - the fish doesn't take long to cook so it's important to make sure the sauce is cooked before adding the fish. If it starts looking dry, add a splash of water.
Add the mackerel, coating the fish in the sauce. Season with salt, add a squeeze of lemon juice, cover and cook for 2-3 minutes.
Check the fish is cooked by taking the biggest piece and checking if it's opaque and beginning to fall apart. It's important to note that the fish will still be cooking in the pan so beware of overcooking.
Once the fish is cooked, garnish with coriander. Ready to serve, enjoy!