Mackerel Curry
Ingredients: Packaged Boiled Mackerel, Garlic Clove, chopped, Ginger Root, chopped, Onion, chopped, Packaged Boiled Tomato · 25 min cook time · 650kcal · ~₩13,000
Ingredients
200g Packaged Boiled Mackerel, 1tbsp Garlic Clove, chopped, 1tbsp Ginger Root, chopped, 150g Onion, chopped, 100g Packaged Boiled Tomato, 40g Green Bell Pepper, 40g Red Bell Pepper, 2tbsp Olive Oil, 1tsp Cumin Seeds, 0.33개 Dried Red Chili Pepper, deseed, 0to taste Salt, 0적당량 Curry powder, 0적당량 Honey, 0to taste Pepper, 2개 Eggs, 1tbsp Vinegar, 0적당량 Hot steamed rice
Instructions
1. Add about a half tablespoon of olive oil to a small pan and saute the green and red bell peppers on high heat. Lightly season with salt. Stir-fry until lightly browned, but do not move the bell pepper too much. Remove and place it onto a tray.
2. Add 1 tablespoon of olive oil to the pan. Add the chopped onion and saute on high heat. Toss to coat with the oil and distribute the onion evenly. When the onion around the edges begins to brown, mix the onion from the bottom, flatten, and brown again. Repeat until thoroughly browned.
3. Turn off the heat and move the onion to one side. Tilt the pan and add a half tablespoon of olive oil. Add the cumin seeds and one third of the dried red chili pepper. When it begins to grow fragrant, move the pan to a normal position and combine with the onion.
4. Add the chopped garlic and ginger root and mix. Turn on the burner and reduce the heat to low. Stir and saute on low heat until aromatic.
5. Add the curry powder. Keep the heat low the whole time because it burns easily. Stir-fry for about 1 minute until combined.
6. Place the packaged boiled tomato in the center. Turn up the heat to high. Thaw the tomato and combine the mixture. When the tomato is mixed in, add the honey and salt. Keep the heat on high since the tomato was cold.
7. Add the sauteed bell peppers and distribute. Add the mackerel along with the broth. Cook for 2 to 3 minutes and test the curry. Adjust the taste with salt and pepper if needed.
8. To make poached eggs, add 1 tablespoon of vinegar to hot water and mix lightly. When it begins to simmer, gently place the eggs one at a time into the water. Roll the eggs gently for about 30 seconds until yolks settle. Turn off heat, cover, and let sit for about two and a half minutes. If too soft, cover and let sit for 20 seconds at a time. Remove and place onto a paper towel.
9. Serve the curry by arranging it around hot steamed rice. Place the poached egg on top. Split the poached egg, cover the curry with the egg yolk and enjoy!
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