BTM JACK MACKEREL
Our Story
BTM Jack Mackerel canned fish has been in the UK market since the year 2000. Following it's valuable partnership with BTM, Rolaco Enterprises has been successfully importing and distributing BTM Jack Mackerel canned fish in Canada since 2005, as the sole distributor.
Recipes
Fish Cutlet
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 8-10 people
(30-40 cutlets)
Ingredients:
1 425g can BTM Jack Mackerel in Brine
1 big onion, finely chopped
3 green chilies, finely chopped
1/2 lb potatoes
1/2 bottle frying oil
4-5 curry leaves
1/2 lime
1 egg
1/4 lb bread crumbs
salt and pepper to taste
Instructions:
1. Boil and skin the potatoes. Drain the fish brine from the BTM canned fish. Break the fish into small pieces
2. Heat 2 tbsp of oil in a pan under medium heat. When the oil is hot, add the onions, green chilies and curry leaves. Fry till the onions are golden brown.
3.Add the crumbled fish and temper for 3-5 minutes. Then, add the mashed potatoes and season with salt and pepper and mix well.
4. Remove the pan from heat and add the lime juice to the mixture and mix well.
5. Beat the egg in a bowl. Spread the bread crumbs on a flat dish. Make small balls from the fish mixture (~1 inch in diameter). Soak the balls first in the beaten egg and then coat the balls with bread crumbs.
6. Heat the remaining oil in a frying pan and when the oil is hot, add the coated fish balls and fry till golden brown.
7. Serve hot
Canned Fish Curry
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 3-4 people
Ingredients:
1 425g can of BTM Jack Mackerel in Brine
1 big onion, finely chopped
4-5 cloves garlic, sliced
3 green chilies, sliced
few pandan leaves
2-3 tbsp frying oil
hand full curry leaves
1 cup coconut milk
1/2 tsp turmeric powder
1-2 tbsp curry powder
1 inch stick cinnamon
1 large tomato, sliced
hand full coriander leaves
salt to taste
Instructions:
1. Drain the fish brine from the BTM canned fish
2. Place a thick bottomed pan over low medium heat and pour in the oil. Heat for 1 minute.
3.Add the washed curry leaves, cinnamon, pandan leaves and saute for 1-2 minutes. Add the sliced onions, garlic, green chilies and cook for 3 minutes.
4. Add the turmeric powder, curry powder and saute well. Let the ingredients turn mild golden brown and then add the tomatoes to soften while the ingredients turn to a semi-liquid paste (this will take less than 10 minutes, increase the heat if necessary but avoid burning the paste).
5. Reduce heat to low and pour in the coconut milk. Leave it to slow simmer for another 5-6 minutes. Season with desired amount of salt.
6. Once the coconut milk turns thick and slightly changes colour, gently add the BTM canned fish chunks into the boiling gravy. Avoid stirring hard. Cover with lid, set to slow simmer for 10-12 minutes or until the gravy thickens.
7. Season with fresh coriander leaves and serve warm.