Directions

• Drain BRUNSWICK® MACKEREL IN NATURUAL OIL or BRINE, remove bones, and squeeze on lime juice. Set aside.
• Heat oil in sauté pan, add onion, garlic and hot pepper and sauté until fragrant. Meanwhile, combine curry powder with water. Add to pot and cook until most of the water has evaporated.
• Add BRUNSWICK® MACKEREL and break into 1” pieces while stirring, making sure all pieces are covered in curry.
• Add coconut milk and stir, cover and simmer for about 5 minutes more, adding a little water to prevent sticking.
• Garnish with Chadon beni and serve hot with rice.