Dive into the vibrant flavors of Thailand with this easy-to-make Mackerel Jungle Curry, a dish bursting with aromatic spices and tender, flaky fish. Forget complicated Thai cooking – this recipe simplifies the process, delivering an authentic taste experience without the fuss. The rich, creamy coconut milk base perfectly complements the succulent mackerel, while crispy fried eggplant adds a delightful textural contrast. This curry is a fantastic weeknight meal, ready in under an hour and guaranteed to impress.
Imagine the fragrant steam rising from a bowl brimming with this luscious curry, the tantalizing aroma of lemongrass, galangal, and chilies filling your kitchen. Prepare to be captivated by the symphony of flavors, from the subtle sweetness of the coconut milk to the spicy kick of the chili paste. Ready to create this culinary masterpiece? Let's get started with the simple step-by-step instructions below.
Tools Needed
- Pot
- Frying Pan
Ingredients
- Mackerel: 3 (approx. 200g after deboning)
- Eggplant: 300g
- Red Curry Paste: 70g
- Water: approx. 500ml
- Fish Sauce: 1 tbsp (or to taste)
- MSG: 1/2 tsp (optional)
- White Sugar: 1/2 tsp
- Salt: 1 tbsp
- Vinegar: 1 tbsp
- Yardlong Beans: 5 pods (optional)
- Green & Red Chili Peppers: to taste
- Basil Leaves: to taste
- Galangal: optional
Step-by-Step Instructions
Step 1. Prepare Ingredients and Curry Base
- Add 1 tbsp salt and 1 tbsp vinegar to water. Mix well. Add eggplant slices and soak until peeled .
- Add a little water to a pan, then add 70g red curry paste. Stir-fry until fragrant .
- Add approximately 500ml water to the curry paste .
- Add 1 tbsp fish sauce, 1/2 tsp MSG (optional), and 1/2 tsp white sugar .
Step 2. Add Vegetables and Fish
- Once the curry boils, add the soaked and rinsed eggplant .
- Add the steamed or fried mackerel .
- Add 5 pods of yardlong beans .
Step 3. Finish and Serve
- Add green and red chilies and basil leaves to taste .
- Let the curry simmer until the fish is cooked and the eggplant is tender. Stir-fry again before serving .
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- The success of Jungle Curry depends on how well the curry paste is stir-fried .
- Soaking the eggplant in salt and vinegar water helps peel it easily and keeps it bright green .
- Don't overcook the eggplant, or it will become mushy .
- Adding galangal is optional, but enhances the flavor .
Nutrition
- N/A
FAQs
1. Can I substitute the mackerel with another type of fish?
Yes! Firm, white fish like cod or snapper work well. Adjust cooking time as needed depending on the fish's thickness.
2. How do I make the eggplant crispy?
Ensure the eggplant slices are patted completely dry before frying. Use medium-high heat and don't overcrowd the pan. This helps achieve a nice, even crispiness.
3. Can I make this curry ahead of time?
Yes, this curry tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
This Mackerel Jungle Curry with Crispy Eggplant is a testament to the beauty of simple, flavorful Thai cooking. Enjoy the satisfying blend of textures and tastes, and don't be afraid to experiment with different chilies to adjust the spice level to your preference. This recipe is sure to become a new family favorite!