The best meals are those created out of hunger and necessity and in the most traditional way. They are usually simple and under 30 minutes yet has the perfect blend of herbs, spices and aroma. This clay pot cooked fresh mackerel sauce just requires cooking oil, chillies, garlic, tomatoes and of cos your mackerel (use either fresh or smocked or any fish of choice). This is one of the dishes I call ‘prep and go’ meaning you don’t need to cut all your vegetables out before start of cooking.
The addition of lemon juice to this dish is optional, however note that lemon juice has a magic way of turning sea food dishes including mackerel around. Be free to replace herbs and spices and add on other vegetables like sweet peppers, carrots, cabbages or leafy greens such as spinach or kontomire (coco yam leaves) your leafy greens should be added after the addition of tomatoes.
Serve this amazing sauce with cooked rice, yam, cocoyam, sweet potatoes or baked potatoes or a simple slice of bread.
Clay pot cooked Mackerel sauceCourse: Sauces
Clay pots have a magical way of interacting with food ingredients to create melting moments. One of the best ways to test the smoky effect of clay pot is this recipe; mackerel pieces cooked over tomatoes, onions, garlic, ginger and dry herbs.
2 whole mackerel (each cut into 3 pieces)
4 whole tomatoes
2 whole onions
- Cut mackerel into desire sizes. Preferably 3 pieces per each
- Cut garlic, chillies, tomatoes and onions
- Add onions, chilies, garlic to asanka with oil and cook for 5 minutes
- add tomatoes
- cook with curry leaves and coriander for 5 minutes
- add mackerel
- add lemon juice, salt, dry parsley. Cover and cook for 10 minutes
- Stir in and serve with carbohydrates of choice