Mackerel With Curry Spices
These Thai red curry mackerel parcels are bursting with flavors that will transport your taste buds to Southeast Asia. The aromatic blend of red curry paste, zesty lemon juice, and fresh coriander infuses the tender mackerel with a burst of savory goodness. Encased in foil packets, the fish cooks to perfection, keeping all the delicious juices locked in until you're ready to unwrap and savor each mouthful. This recipe is a delightful way to add some exotic flair to your dinner table, perfect for impressing guests or treating yourself to a culinary adventure at home.
— Constant Cookbook
Ingredients
- 6 medium mackerel , each weighing about 350g/12oz, cleaned, rinsed and dried
- 4 tbsp Thai red curry paste
- 3 tbsp olive oil
- juice of 3 lemons
- small handful of fresh coriander , roughly chopped
Instructions
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
- Cut six 65 x 30cm sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
- Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel.
Yield
Serves 6
Nutrition
- Calories: 621 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 47 grams protein
- Sodium Content: 0.78 milligram of sodium
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