Mackerel Can Curry (Tomato bassed )
Cooking time Approximately6０minutes Level ☆☆☆★★
1 Large carrot
2 Large potato
3 Large spoon of salad oil
Salt Moderate amount
Pepper Moderate amount
Ajinomoto Moderate amount
2tea spoonful of Cayenne pepper
2tea spoonful of Turmeric
2tea spoonful of Coriander
2tea spoonful of Cumin
1Large spoonful of Garam masala
How to make
- Peal the garlic and ginger skin and put it into the blender with the onion to be chopped in the mixer.
- Stir fry the onions for more than 10minutes, until the water is gone.
- Grind the tomato in the mixer and put it in the pan with 400g of water.
- Peal the skin of the potato and carrot, and cut them into a small potion to stir fry them with 3 large spoon of salad oil.
- Adjust the taste of the vegetables with salt and pepper and put it in to the pan to boil.
- Add the 3 Mackerel Can and keep on stir frying until there is not much water.
- Add the spice and keep on boiling.
- Finally, add salt pepper and Ajinomoto to tune the taste.
Point in check
After stir frying the onions for about 10 minutes, it turned dark yellow so I stopped stir frying. When adding the onions and tomato with water, I turned the heater to a high level to make it sure it boils. After it boiled, I turned the heat level to medium and continued. Stir the vegetables for a while, and take them out before it turns brown.
Put the 4 spices in first, and later put in the Garam masala. It is also possible to put in the Garam masala, after some time. Stir fry the Mackerel Cans until there is almost no water, and then put it into the curry pan. At the adjustment stage, put in more spice or salt and pepper or Ajinomoto to make the taste stronger.
It ended up with a taste slightly different from an ordinary tomato-based curry with spice. I added some more spice after adjusting the taste. I boiled up the pan and turned the level to medium, once it was boiled up. This time I chose spices instead of the all-in-one curry powder. The taste of the curry had a different taste from the Mackerel Can was very different in the curry. I have to study how to change the taste, depending on the ingredients. This is quite different from curries using beef or pork; therefore, I must be careful not to stir fry the Mackerel Can too long. I put the Mackerel Can last, to make sure the shapes still remain. It was a good choice not to put the cans at an early stage.