Mackerel, curry, and Norazo
We have substituted fish for curry dishes that generally use chicken and pork. We tried to minimize the fishy smell with Indian cream curry, not Japanese curry, and to reduce the sense of incompatibility by adding fish to curry that children like.
3 serving
Within 30 minutes
heegoi
Ingredients
  • Powder curry
    100g
  • Rosemary
    2g
  • Potato
    3ea
  • Carrot
    1ea
  • Mackerel
    1ea
  • Water
    500ml
  • Milk
    500ml
  • Butter
    40g
  • King oyster mushroom
    1ea
  • Whole pepper
    little
  • onion
    1/4ea
Cooking Steps
STEP 1/7
Prepare the ingredients appropriately.
STEP 2/7
Cut the carrots and potatoes into the desired size
Slice the onions and mushrooms.
STEP 3/7
Stir-fry vegetables in a melted butter pan.
* Water must come out of potatoes and carrots.
STEP 4/7
Add rosemary to milk and marinate the boneless mackerel.
STEP 5/7
After taking out the marinated mackerel, boil it with water and milk in number 3, and boil it with mackerel.
STEP 6/7
When it boils moderately, add curry and simmer a little more.
STEP 7/7
Place curry and mackerel on a plate.
* If you grill mackerel using a torch, the flavor comes to life. * You have to put mackerel at the end of the ingredients so that it doesn't crumble. * The longer you soak it in milk, the less fishy it will smell. * You may use other fish. Fish with less fishy smell need not be marinated in milk for a long time.
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