Recipe: Yummy Mackerel fish sambal puff pastry

Mackerel fish sambal puff pastry. Add diced onion garlic ginger paste, curry leaves. Crush/Mash fish, Stir and mix well. The sambal stuffing is very basic.

Otherwise, just drain away the oil and the tender flaky fish is ready for use. Place the mackerel fillets on the potatoes, skin side up. Reduce the heat and put the lid of the pan on. You can Have Mackerel fish sambal puff pastry using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Mackerel fish sambal puff pastry

1. It's of Puff pastry (ready roll).
2. Lets Go Prepare 1 of Mackerel in tomato puree (can).
3. Lets Go Prepare of Onion 1 diced.
4. What You needis 1 tsp of Garlic & Ginger paste.
5. What You needis of Curry leaves few.
6. Lets Go Prepare 2 tbls of Kashmiri chilli powder.
7. What You needis 1 tbls of Garam masala.
8. Lets Go Prepare 1 tsp of Turmeric powder.
9. What You needis to taste of Salt.
10. What You needis to taste of Sugar.
11. What You needis of Lemon juice.

When the potatoes are soft (not mushy) remove the skin off the mackerel and flake the fish and mix with the potatoes and leeks. Maasi Sambal Recipe - Dried Fish Sambal Recipe - Maasi Karuvadu Sambal Recipe. Hubby bought a packed of masi from super market. I am not so sure what to do with it.

Mackerel fish sambal puff pastry step by step

1. Add oil in pan. Add diced onion garlic ginger paste, curry leaves. Stir, cook until aromatic. Add mackerel with puree. Crush/Mash fish, Stir and mix well. Cook for 5 minutes. Stir.
2. Add spice powder. Stir well. Add salt to taste. Stir. Add sugar to taste.Sprinkle lemon juice. Stir and mix well. Cook for 10 minutes in med flame until oil breake and gravy thicken (until looks like dry roast).
3. Sprinkle flour on rolling board. Roll puff pastry and cut into prefered size. Add cooked curry. Roll/fold. Seal the edges with fork. Egg wash the top layer. Bake for 20 minutes (baking time will be vary).

So i looked at the pack and adapted recipe from it. Put the pork belly in a roasting tin into which it fits snugly and cover with the vegetable stock, herbs, garlic, celery and carrots. When cooked, lift out and drain. I love making puffs, but the only thing puts me off is making the pastry from scratch since it will take lots of effort to make the sheets rather than the puffs. How to Make Perfect Sambal: Grind the sambal coarse so you get nice texture of the onions and chillies; Always taste and adjust tamarind, jaggery.