焼き物（木綿豆腐のたたき）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
Mackerel canned coconut curry ｜ Party Kitchen ――Recipe transcription of party kitchen
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Ingredients
- Mackerel boiled can : 380g
- Garlic : 2 pieces
- Ginger : 2 pieces
- onion : 1 large
- Olive oil : 2 tablespoons
- tomato : 240g
- Coconut milk : 400ml
- Coriander powder : 1 tablespoon
- Turmeric powder : 1 tablespoon
- Cumin powder : 1 tsp
- Red chili bower : 1/2 teaspoon
- salt : 1/2 teaspoon
- Fresh dill (if any) : 1 bundle
Time required
30minutes
Procedure
-
1)
Prepare the ingredients
00:10
Peel the onion, cut it in half vertically, and slice it in the fiber direction. Grate garlic and ginger. Cut the tomatoes into small pieces.
-
2)
Fry the onions
01:31
Heat olive oil in a frying pan, add onions and fry on medium heat until clear.
-
3)
Fry garlic and ginger
01:49
Add garlic and ginger and fry until the whole is lightly browned.
-
4)
Add tomatoes and season
01:56
Add cut tomatoes and fry until dry. Reduce heat to low, add spices and salt, scoop with a spatula and fry until slightly tilted.
-
5)
Add mackerel can and coconut milk and simmer
02:44
Add mackerel can and coconut milk, mix lightly, cover and simmer for 10 minutes.
Point
・ A full-scale curry that uses 4 kinds of spices to please fish lovers.
・ Fry the onions until they become translucent so that the taste will soak into them.
・ When simmering, the water is thoroughly removed to create a delicious finish.
・ You can use your favorite mackerel boiled can.
・ The curry introduced this time uses 13 kinds of ingredients, but if you substitute 3 tablespoons of curry powder for spices and 4 tablespoons of ketchup for cut tomatoes, you can reduce it to 9 kinds.
・ Canned tomatoes can be replaced with canned tomatoes.
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