Tinned Mackerel Curry

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Tinned mackerel (in brine)		1
Onion (small)		1
Carrot		1
Baby potatoes		100g
Indian curry sauce:
Plain flour		2 tbsp
Curry powder (hot Madras)		1 tbsp
Frozen green peas		a handful
Water		250ml
Japanese seasoning:
Dashi powder (organic)		1.5 tsp
Soy sauce		2.5 tbsp
Mirin		2.5 tbsp
Light brown sugar		1/2 tbsp

Method

Prep

15min

Cook

20min

Thinly slice the onion and the carrot 5mm thick. Slice the potato (skins on) 6-7mm thick.

Put the oil in a pan and heat on medium. Add the onions and season. Turn down to low and put on the lid to steam fry the onion.

Add the carrot and potato, season again and continue to steam fry.

When the vegetables are soft, take off the lid and add all the ingredients for the Indian curry sauce and stir fry.

When the powder has dissolved, add water and the ingredients for the Japanese seasoning and tinned mackerel including brine. Turn the heat up high.

When it boils, turn the heat down to low. Stir occasionally and add the peas. Cook for a short while, then it's ready to serve.

Pour onto freshly cooked steamed rice.

Tips & Note

●The moisture released from the vegetables as they fry with the lid on makes them cook faster.
●If the curry is not thick enough, you can add potato starch or cornflour made up with a bit of water first.

Category

Japan India Curry Sauces Simmer Fish Mackerel Peas Potato Seafood Spices Autumn Everyday Winter

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