Mackerel In Coconut Milk Recipe

INGREDIENTS

Mackerel (sliced) - 800 g (1.76 lb.)
Green chili – 1 PC.
Eggplant (sliced) - 350 g (12.35 oz.)
Garlic (minced) - 3 cloves
Onion (quartered) - 1 PC.
Ginger (sliced) - 50 g (1.76 oz.)
Coconut milk – 400 ml (13.53 fl.oz.)
Extra virgin olive oil – 2 tbsp.
Basil (minced) - 1 tbsp.
Bouillon cube – 1 PC. (vegetable flavor)
Black pepper (ground) - a pinch

DIRECTIONS

1. Remove the entrails and gills of the fish and cut into large chunks.
2. Heat the extra virgin olive oil in a large non-stick pan.
3. Sauté the onion, add ginger, garlic, mackerel and fry for 1 minute.
4. Add the coconut milk, bouillon cube, basil, ground pepper, green chili and cover with lid.
5. Once boiling, add the eggplant, adjust to a low heat and simmer stirring occasionally until fish and eggplants are cooked.

Source : Cooking with Peachy

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