How to Cook Perfect Sunni Mack 'n Mad Apple Stew

Sunni Mack 'n Mad Apple Stew.

You can have Sunni Mack 'n Mad Apple Stew using 25 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sunni Mack 'n Mad Apple Stew

1. Prepare of fresh mackerel, gutted and cleaned.
2. You need of Marinade.
3. You need of dried chipotle chillies.
4. You need of large dried ancho chilli.
5. Prepare of chili flakes.
6. It's of cumin seeds.
7. Prepare of caraway seeds.
8. You need of large fresh chillies – as hot as you dare.
9. Prepare of garlic clove, peeled.
10. It's of tsps sherry vinegar.
11. Prepare of rapeseed oil.
12. Prepare of coarsely ground sea salt.
13. It's of preserved lemon.
14. You need of rose petals.
15. You need of Stew.
16. It's of garden eggs.
17. You need of organic cold-pressed rapeseed oil.
18. It's of large white onion.
19. It's of ‘big boy’ jalapeno.
20. Prepare of large handful thankuni (centella) leaves.
21. Prepare of tomatoes, 12oz (1 ½ cups).
22. It's of salt.
23. Prepare of dried shrimp.
24. You need of large sprig Vietnamese coriander.
25. It's of juice of ½ a jara lebu or lemon.

Sunni Mack 'n Mad Apple Stew step by step

1. Heat the oven to 200 degrees C. Put the dried chipotle and ancho chillies in a metal bowl, add hot water and set aside to soften. Toast the cumin and caraway seeds and set aside. Put the fresh chillies in a small baking dish and roast for 10 minutes until charred. Tip into a bowl and cover with clingfilm..
2. When cool, peel the roasted chillies, discarding the skin, then put the flesh and the seeds into a food processor. Drain the dried chipotle and ancho chillies and add to the food processor along with the cumin seeds, caraway seeds, garlic, vinegar, oil, salt, lemon and petals. Blitz to a paste..
3. Slash the flesh of the mackerel and slather with the paste and leave to marinade for half an hour..
4. To make the stew, remove the stems and wash and quarter the garden eggs. Boil in salted water for 15 minutes..
5. Whilst the garden eggs are boiling, peel and cut the onions in two and thinly slice, deseed and chop the tomatoes and remove the stalk from the scotch bonnet and finely chop. Finely chop the stalks of the thankuni and roughly chop the leaves. Remove the leaves from the coriander stalk and slice thinly..
6. Heat the oil gently in a skillet and gently saute the onions and scotch bonnet until the onion browns on the edges. Drain the garden eggs..
7. Add the tomatoes and thankuni and cook for 20 minutes until the sauce thickens..
8. Add the garden eggs and simmer on a low heat for 10 minutes. Add in the shrimp and half the coriander, check for seasoning and turn off the heat. Adjust the seasoning and add a squeeze of the jara lebu..
9. Grill the mackerel on a bbq for 3-5 minutes either side until the flesh comes away easily from the bone..
10. Place a large spoonful of garden egg stew on a plate and top with the remaining shredded coriander leaves and a squeeze of the jara lebu..