Tomato and Mackerel Curry, and instant curry recipe
番茄鯖魚咖哩
When I have a busy day or don’t know what to cook for dinner, there are some quick and easy dishes I would prepare, Cantonese chicken casserole, Chinese sausage clay pot rice, and curry. Though sometimes I would make curry with herbs and spices, I rely on curry sauce or curry cube more often. In this curry fish recipe, I use curry sauce from local brand. By comparison with usual Japanese curry cubes, curry sauce of local brands in Hong Kong tastes spicier. I think it is more suitable to cook with mackerel or similar fish that has fishy and rich flavour.
Read my other recipe with the same curry sauce – Stir-fried Curry Chinese Vermicelli with Ground Pork;
Read my other instant curry recipe – Instant Japanese Beef Meatball Curry Rice.
Ingredients – for 2 serving
- Mackerel, 2, regular size;
- Tomato, 2, large size
- White onion, 1, medium size
- Canned chickpeas, 1/2 cup
- Curry sauce, 2tbsp
- Chicken broth, 200ml
- Cornstarch, 2tbsp
- Chinese cooking wine, 2tbsp, or any rice wine
- Salt and pepper
How to do –
1. Mackerel filleted, you could do it by yourself or ask fishmonger for help, or simply obtain mackerel fillet; I sometimes remove the very obvious big bones with tweezers but actually mackerel bones are soft and easy to be chewed; cut into big chunks; sprinkle 2tbsp of Chinese cooking wine, a nip of salt and pepper to season;
2. Onion finely sliced; tomato peeled and chopped into big cubes;
3. Heat 2tbsp of olive oil on pan; dust a thin layer of cornstarch on both sides of the fish chunks; pan-fry in medium high heat till golden;
4. In another pan or casserole, heat some olive oil, stir-fry the onion in medium high heat till carameled, removed from the pan; in the same pan, heat some olive oil again, stir-fry the tomato till amount reduced and colour deeper and richer; be patient, this step can concentrate most flavour from the onion and tomato;
5. Onion, chickpea, chicken broth, and 2tbsp of curry sauce on pan, mix well, bring to boil; put in the fried mackerel, lid on and simmer for 10 minutes in medium heat; have a taste and you might adjust with a little more salt and sugar;
6. Served with steamed rice.
用料 –
- 鲭鱼 2条，中型
- 番茄 2个，大
- 洋葱 1个，中
- 罐头水煮鹰嘴豆 半量杯
- 咖喱酱 2汤匙
- 鸡汤 200毫升
- 料酒 2汤匙
- 盐、黑胡椒、生粉
做法 –
- 鲭鱼去头去主骨，可以叫摊主帮忙解决；
- 咖喱酱我用的是这个牌子的，做粤式酱料的几个大品牌都有出咖喱酱，味道大同小异，用法多样，我之前的菜谱也有用到；
- 番茄去皮后切块，去皮能够更好的出汁；
- 为了方便吃，可以用镊子把明显的鱼骨去掉，鲭鱼的鱼骨是软的，我平时都可以咬着吃掉；切成大块；擦干表面水份，放2汤匙料酒、一点盐和黑胡椒腌渍一下；
- 入锅煎之前鱼两面扑上薄薄一层生粉；用中大火煎至两面金黄；
- 另开一个大炒锅，热锅放2汤匙橄榄油，把洋葱炒至焦糖化。炒的过程不要不断翻炒，等一面煎至金黄后再翻，直至把洋葱炒软炒至浅褐色，让洋葱的香味和甜味充分析出；出锅；
- 同一个锅，放2汤匙橄榄油，中大火把番茄炒至出汁，颜色变浓郁，炒的过程跟炒洋葱类似，不要过度翻炒。用油去炒番茄能够最大化析出茄红素，降低番茄的酸度。平时有时间的时候也可以用这个方式自制番茄酱；
- 把刚才的的洋葱回锅，放入鹰嘴豆、鸡汤、2汤匙咖喱酱，搅拌均匀并煮沸，尝味，味道应该刚好，或者按自己的喜好适当加糖和盐调味；
- 放入刚才煎好的鱼块，盖锅盖中火焖煮10分钟；汤汁应该刚刚好不需要大火收汁；
- 上桌后再撒一点现磨黑胡椒；饭是一半白米一半糙米的混合饭。
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