Smoked Mackerel in Coconut Gravy with Tapioca Leaves
Smoked Mackerel in Coconut Gravy with Tapioca Leaves
Get this quick and easy smoked mackerel recipe by Anis Nabilah from Eating Wild.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 3 servings
  • 6 pieces sliced Mackerel
  • 1 White onion, blended
  • 6 Shallots, blended
  • 6 cloves of Garlic, blended
  • 1 cm of Ginger, blended
  • 10 Bird's eye chilli (Cili padi), blended
  • An inch of fresh Turmeric, blended
  • Ground Black pepper
  • Dried Tamarind
  • Turmeric leaf
  • Kaffir lime leaves
  • Lemongrass, bruised
  • Coconut milk
  • Young Tapioca leaves
  • Sugar and salt
  • Coconut husk and coconut shell (to smoke fish)
  • Extra virgin palm oil
  • Turmeric powder
  1. Marinate fish with extra virgin palm oil, turmeric powder and salt. leave it for 10 minutes
  2. Smoke fish using coconut husk and shell till it’s cooked. Set aside
  3. In a pot add blended spices, black pepper, dried tamarind, turmeric leaf, kaffir lime leaves, lemon grass and galangal
  4. Let it simmer for 5 minutes
  5. Add smoked fish and boil for another 10 minutes. add coconut milk, sugar and salt to taste
  6. Add tapioca leaves and remove from heat
  7. *You can try a version without tapioca leaves, but finish it off with fresh cilantro to get a fresh citrusy taste

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