Aloo Machari Ke Tarkari Fiji Style | Canned Mackerel & Potato Curry

Ingredients:

• 1 (15 oz) can Mackerel 
• 4 medium potatoes, peeled and quartered
• 1 medium onion, sliced
• 2 medium tomatoes, chopped
• 4-5 cloves of garlic, crushed
• 1 inch piece of ginger, peeled & crushed
• 2-3 sprigs of curry leaves
• 1 tbsp Fiji or Garam Masala
• 1 tsp turmeric 
• 1 tsp cumin seeds
• 1 tsp chilli powder (or to taste)
• 1/4 tsp asafetida
• 1 tbsp tamarind pulp
• 1-2 tbsp oil 
• salt to taste
• cilantro 
• 1-2 cups of water (or as desired)

Method:

1. Remove bones from fish fillets and break up into smaller chunks if desired
2. On high heat, in a heavy bottom pan, heat oil. 
3. Once hot add tomatoes and onions. Cook until soft (2-3 mins).
4. Add crushed garlic and ginger. Cook approximately 1 minute
5. Add curry leaves and all spices. Cook 2-3 minutes. Add a little water if needed
6. Add potatoes and salt. Cook covered for 5 minutes
7. Add fish and tamarind along with some water. Cook covered for 10-15 minutes, stirring occasionally. 
8. Check to see if potatoes are cooked through. Add cilantro and adjust salt as needed. Smash a few potatoes to thicken up the gravy. 
9. Turn off heat and serve hot with basmati rice, radishes, and green chilies if desired.