Norwegian Mackerel with Curry Powder
Norwegian Mackerel with Curry Powder
The Easiest and Most Delicious Way to Cook Norwegian Mackerel
This incredibly simple yet flavorful dish features unseasoned mackerel coated generously with curry powder instead of salt, then grilled to perfection. It’s a fantastic side dish that pairs wonderfully with rice and is also an excellent accompaniment to soju (Korean distilled spirit). Enjoy a quick, gourmet meal anytime!
Ingredients- 1 Norwegian mackerel (cleaned)
- 2 Tbsp curry powder (generous amount)
- 2 Tbsp grapeseed oil
Cooking Instructions
Step 1
Start with your cleaned mackerel, ensuring all scales have been removed. If there are any remaining scales, scrape them off with the back of a knife or rinse thoroughly. On the skin side of the mackerel, make shallow, diagonal slits with your knife. These cuts help the curry powder penetrate better and prevent the flesh from shrinking or deforming as it cooks.
Step 2
Instead of the usual salt, we’re using curry powder for a unique flavor. Generously coat both sides of the mackerel with curry powder, making sure it adheres well, like it’s wearing a flavorful coat. The fragrant curry powder will effectively neutralize any fishiness and impart a wonderfully aromatic and delicious taste after grilling.
Step 3
Heat the grapeseed oil in a pan over medium-low heat. It’s crucial to cook the mackerel gently to avoid burning the outside before the inside is cooked. Place the curry-coated mackerel in the preheated pan. Grill, flipping occasionally, until both sides are golden brown and crispy. The skin should be wonderfully crisp while the flesh remains moist and tender. This should take about 7-10 minutes. Keep an eye on it to ensure it cooks perfectly.
