Being the fish eaters that we are, I usually try out various combinations to churn out fishy(!!!) recipes to appease the hungry souls around. I made the following with this great tasting vegetable called courgette to which I was introduced after coming to the UK, and have fallen in love with it ever since
Courgettes (known as zucchini to Italians and Americans) are beautifully tender vegetables with a fresh, delicate flavour. They have a high water content and are low in calories. A versatile ingredient, they can be baked, fried, steamed or stewed according to the demands of the recipe. Firm, heavy-feeling courgettes with bright , unblemished and glossy skins are usually the best ones to buy. they can be stored upto 5 days in a fridge (eattheseasons). Combined with the great qualities of mackeral ( http://en.wikipedia.org/wiki/Mackerel), it forms a very tasty and at the same, healthy dish.
Ingredients for my mackeral and courgette curry-
1 medium sized mackeral, cut into 4 pieces
1 medium sized potato, chopped
4 cloves of garlic, finely chopped
1 bay leaf
1 tsp cumin seeds
2 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1/2 tsp garam masala powder
1/2 a cup of milk
salt to taste
a pinch of sugar
1 tblsp cooking oil
Heat oil in a pan. Sprinkle and mix 1/2 tsp of salt and 1/2 tsp turmeric powder (apart from the above) to the mackeral pieces , fry them and keep them aside.
In the same oil (this gives the dish more flavour), add the cumin seeds, bayleaf and the whole red chilli. When they crackle, add the potatoes and fry for a minute.
Add the garam masala powder, give it a stir and remove it from heat.