What is the first type of food that comes to my mind when I say Indian? There is no doubt that curry will come first for many of us. But what kind of curry? I myself adore a Korma Lamb, an Irish-Indian fusion of Connemara mountain lamb and aromatic spices from Green Saffron, based in Midleton, County Cork. Arun Kapil sources his spices directly from Indian farms, then grinds them and mixes them into centuries-old family recipes, making it a beautiful blend of tradition and innovation.
Today, however, I am not thinking of lamb curry. I am thinking of other types of curry, or rather of other ways of using spices to give the flavor of a curry. Have you ever rubbed curry spices on fish or vegetables and grilled or roasted them? Or have you made your favorite fish soup by adding different curry spices to it?
Sometimes I like to spice up a chowder with a teaspoon of curry powder to give it a little extra heat. Adding curry powder to onions while frying is the best way to add flavor to any soup or broth.
Mackerel with turmeric, chili and garlic
July is a great time for mackerel. These plump and fatty fish go wonderfully with aromatic spices. And while I usually just broil or broil my mackerel with a little butter and lemon, today I’m giving it a few extra flavors to bring out its rich and robust taste profile.
In a food processor, combine a little peeled fresh ginger, a few cloves of garlic, fresh chili, olive oil and a pinch of turmeric. Mix into a smooth paste. I usually do this by eye, so if you want more chili or garlic flavor, add a little more. Be careful with turmeric, as too much water will make the marinade bitter.
Brush both sides of the mackerel fillets with the marinade. Leave to stand for 10 minutes at room temperature.
Broil or grill over high heat for about two minutes per side. Leave to stand for a few minutes then season with a little salt in flakes. Serve with crème fraîche, chopped fresh cilantro and a few lime wedges.