Curry powder is a blend of spices that is used to add delicious flavor to food as well as mask smells. Cooking expert Megumi Fujii decided to add a spoonful to her fish marinade.
“The aroma of curry will take the edge off the mackerel’s smell and make blue-backed fish more acceptable to those who are not fond of the fish,” she says. The fish may be marinated as long as overnight. According to Fujii, it may also be frozen in a bag with the marinade to be grilled at a later date.
The fish may also be cooked in a frying pan. Either way, make sure to wipe the marinade off before cooking. This recipe serves two.
As for other uses for curry powder, Fujii says adding one-third of a teaspoon of curry powder to two “go” (360 cc) of rice works as a substitute for saffron rice. Adding some to chicken nugget batter will give it a golden hue without affecting the flavor.
2 fillets (200 grams) mackerel (saba)
1.5 Tbsp ketchup
1 Tbsp soy sauce
1 Tbsp sake
1 piece ginger (half the size of thumb)
1 clove garlic
1 tsp curry powder
1 package of young salad leaves
Rinse off the blood from mackerel and pat dry. Make a cross-shaped incision on the thickest part of the outer skin. Grate the ginger and garlic.
Pour ketchup, soy sauce, sake, ginger, garlic and curry powder into a plastic bag and knead to mix the contents thoroughly. Add mackerel, making sure the marinade coats the fish. Force out the air and seal the bag. Let stand for more than 30 minutes.
Take mackerel out of bag, wipe off marinade and line up on fish grill. Grill on low heat for 10 minutes until crisp.
Serve with young salad leaves. Spring cabbage may be used instead of salad leaves. Tear salad leaves into bite-size pieces and use to wrap mackerel (without using salt or dressing) before eating.
Estimated time: 45 minutes (5 minutes to prepare, 30 minutes to marinate, 10 minutes to grill)
Nutritional information (per serving): kilocalories, 240; sodium content, 1.7 grams; fat content, 12.2 grams