Golden Curry Mackerel: A Delicious Fish Fry with No Fishy Smell
Golden Curry Mackerel: A Delicious Fish Fry with No Fishy Smell
How to Make Mackerel Curry Fry Without Any Fishy Odor – An Easy Recipe
Mackerel is a fantastic fish, rich in protein and omega-3 fatty acids, especially DHA, which is excellent for brain health. This recipe uses curry powder not only to mask any potential fishy smell but also to add a beautiful golden hue and a delightful aroma that stimulates the appetite. Adding a spoonful of perilla oil (Korean sesame oil) during cooking further enhances the richness and nutty flavor, acting as a second layer of defense against fishiness. Using pre-cleaned mackerel makes the cooking process even more convenient. The curry powder also seasons the fish perfectly, eliminating the need for separate salt. This dish is a healthy powerhouse, combining the benefits of mackerel with the antioxidant and liver-detoxifying properties of turmeric found in curry powder. Enjoy this simple yet flavorful and healthy way to prepare mackerel!
Ingredients- 1/2 Mackerel, cleaned
- 1/2 Tbsp Curry Powder
- 1 Tbsp Cooking Oil
- 1/2 Tbsp Perilla Oil (Korean Sesame Oil)
Cooking Instructions
Step 1
Rinse the cleaned mackerel under cold water briefly. Pat it thoroughly dry with paper towels; this step is crucial for achieving a crispy texture and preventing oil splatters. Heat a frying pan over medium heat and add 1 tablespoon of cooking oil. Place the mackerel skin-side down in the heated pan.
Step 2
Evenly sprinkle and spread 1/2 tablespoon of curry powder over the flesh side of the mackerel. This coating will effectively neutralize any fishy odor and give the fish an appealing golden color. Cook the skin side over medium heat until it is well-cooked and slightly crispy.
Step 3
After about 5-7 minutes, check if the bottom side (skin side) is nicely browned and cooked. Carefully flip the mackerel over to cook the other side. You can tilt the pan slightly to ensure the bottom is cooked before flipping.
Step 4
To prevent the curry powder from burning and to add a rich, nutty flavor, drizzle 1/2 tablespoon of perilla oil around the edges of the pan. Continue to cook over medium heat, ensuring the curry powder doesn’t burn. Cook the second side until it’s golden brown and the fish is cooked through. Once both sides are beautifully cooked, your Curry Mackerel is ready to serve!
