Canned mackerel and onion curry
Canned boiled mackerel goes perfectly with curry. There is no need to cook the mackerel itself, so it is a recommended dish when you want to make it quickly. Be careful not to break up the mackerel meat too much
How to make it
1
Heat a frying pan with olive oil over high heat, add the drained onions and fry
2
Once the onions have softened, add the canned boiled mackerel with its juices and mix well
3
Add the kelp stock and when it starts to boil, add the curry roux and dissolve it
4
Add the gochujang to finish and simmer for about 5 minutes
5
Serve in a bowl with rice and finish by adding whipped cream to taste
Ingredients for 3 people
-
- Sweet onion
- 200g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Use the juice from a can of boiled mackerel
- 180g
-
- Bonito dashi
- 200cc
-
- Use medium spicy curry
- 1/2 box
-
- Gochujang
- 1/2 tsp
-
- Fresh cream for finishing
- Appropriate amount
-
- cooked rice
- Appropriate amount
[PR]
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