Eve Coconut Curry Mackerel By Trini Nicksy

Ingredients

• 1–2 tablespoons Eve Soyabean Oil
• 1 tablespoon curry powder
• ½ cup chopped onions
• 2 cloves garlic, minced
• ½ cup chopped tomatoes
• 1 tin Eve Mackerel in Tomato Sauce
• ½ cup Eve Coconut Milk
• 1–2 curry leaves (optional)
• ½–1 hot pepper, whole or chopped (optional, adjust to taste)
• Salt and black pepper to taste

Directions:

1. Heat oil in a pan on medium heat. Add curry powder and stir for about 30 seconds to 1 minute, until it darkens slightly and becomes fragrant.
2. Add chopped onions and sauté until soft and translucent.
3. Stir in the minced garlic and cook for 30 seconds.
4. Add chopped tomatoes and cook until softened and slightly broken down (about 2–3 minutes).
5. Add a splash of water and allow to simmer until thickened.
6. Add the Eve Mackerel in Tomato Sauce, gently breaking it up. Stir carefully so the pieces remain chunky.
7. Pour in the Eve Coconut Milk and stir to combine.
8. Toss in curry leaves and hot pepper (optional). Simmer for another 5–7 minutes, stirring occasionally, so the sauce thickens slightly.
9. Taste and adjust salt and pepper if needed.