Creamy Mackerel Curry: Delicate & Fish-Free Aroma
Mackerel Meets Curry: A Delightful Fusion for Everyone
Tired of fishy smells in your curry? This recipe offers a delightful twist on traditional curries by using tender, boneless mackerel instead of chicken or pork. We’ve crafted an Indian-style creamy curry where the fishy aroma is minimized, making it a dish even children will love. By incorporating fish into a familiar curry base, we’ve ensured a harmonious flavor profile that reduces any initial apprehension. Perfect for a special meal or a unique home-cooked dish.
Main Ingredients- Curry powder 100g
- Boneless mackerel 1 whole
- Potatoes 3 medium
- Carrot 1 medium
- King oyster mushroom 1
- Onion 1/4 medium
Cooking Instructions
Step 1
Prepare the vegetables and mackerel for the curry. Ensure the mackerel is boneless for a pleasant eating experience and to minimize any fishy odor.
Step 2
Peel the potatoes and carrot, then cut them into bite-sized cubes (about 2cm). Thinly slice the onion and the king oyster mushroom.
Step 3
Melt the butter (40g) in a wide pot or deep pan over medium-low heat. Add the cubed potatoes and carrots and sauté them gently. It’s important to cook them until they release their moisture, which will contribute to the curry’s depth of flavor. Add the sliced onion and king oyster mushroom and sauté until fragrant.
Step 4
In a separate bowl, pour the milk (500ml) and add the rosemary (2g). Place the boneless mackerel pieces into the milk and let them marinate for about 10 minutes. The rosemary helps to eliminate any fishy smell and adds a subtle herbal aroma.
Step 5
Add the water (500ml) to the pot where the vegetables are cooking and bring it to a simmer. Once the water is simmering, carefully remove the mackerel from the milk marinade and add it to the pot. Bring it back to a boil, then reduce the heat to medium and simmer for about 5-7 minutes, or until the mackerel is cooked through. Be careful not to overcook the fish, as it can become mushy.
Step 6
Once the mackerel is mostly cooked, stir in the curry powder (100g) and whisk until well combined and no lumps remain. Continue to simmer and cook for another 5 minutes, stirring occasionally to prevent sticking, until the sauce has thickened to your desired consistency. You can add a pinch of whole peppercorns at this stage for extra flavor if you like.
Step 7
Ladle the finished creamy mackerel curry into serving bowls. Enjoy the delightful combination of tender mackerel and the rich, creamy curry sauce. Serve over warm rice or alongside crusty bread.
