Spinach and Mackerel Curry Rice
Spinach and Mackerel Curry Rice
Easy One-Pan Spinach and Mackerel Curry Rice Recipe
Don’t let leftover spinach go to waste! Transform it into a delightful curry rice with a unique twist. This recipe uses mackerel instead of meat for a richer umami flavor, complemented by the freshness of spinach. It’s a one-pan wonder, perfect for busy days, and a dish that everyone will surely enjoy. Dive into the delicious world of curry rice!
Main Ingredients- 1 Mackerel (cleaned)
- 1/2 Carrot
- 1 Onion
- 1 Large Potato
- 3 Small Potatoes
- 4 Bunches Spinach (trimmed)
- 2000ml Water (600ml for broth, 1400ml additional)
- 3 Tbsp Curry Powder
- 2-3 Servings Cooked Rice
- 2-3 Eggs (optional, to taste)
Cooking Instructions
Step 1
First, slice the carrot into rounds about 1 cm thick.
Step 2
Cut the sliced carrots into quarters, creating bite-sized cubes. This dicing method helps them cook evenly and adds a pleasant texture.
Step 3
Prepare the potatoes, both large and small, by first slicing them lengthwise into manageable pieces.
Step 4
Similar to the carrots, dice the potatoes into quarters. Aim for a similar size to the carrots for a cohesive dish.
Step 5
Cut the onion in half vertically, and then cut each half horizontally again. Onions are key to developing sweetness as they cook.
Step 6
Dice the onion into cubes, just like the potatoes and carrots. As they cook, they’ll naturally soften and enrich the curry sauce.
Step 7
Prepare the spinach just before cooking to preserve its freshness. Start by trimming off the tough root ends with a knife.
Step 8
Wash the spinach thoroughly under running water, ensuring no dirt or grit remains. This is crucial for a pleasant eating experience.
Step 9
Once clean, cut the spinach into pieces about 4-5 cm long. This makes it easier to eat when served with the curry.
Step 10
Rinse the mackerel under running water. If any scales or internal organs remain, remove them and rinse lightly. This helps reduce any fishy odor.
Step 11
Cut the cleaned mackerel in half, then into pieces roughly the size of the diced onion. Cutting them slightly larger will prevent them from breaking apart during cooking.
Step 12
The mackerel pieces should be about the same size as or slightly larger than the diced onion, providing a satisfying bite in the curry.
Step 13
Now, let’s make the curry base. Take 600ml of the 2000ml water and mix in the 3 tablespoons of curry powder.
Step 14
Whisk the curry powder into the water until it’s completely dissolved and smooth, using a whisk or spoon. Pre-dissolving prevents lumps from forming later.
Step 15
Heat a little oil in a wide, deep pan or wok. Add the diced onion, potatoes, and carrots, and sauté over medium-low heat until lightly browned and fragrant. This step helps to release their natural sweetness.
Step 16
Once the onions start to turn translucent, add the mackerel pieces and sauté them as well. Cook until the mackerel is about 60-70% done. This step infuses the mackerel’s flavor into the curry.
Step 17
When the mackerel is partially cooked, pour in the prepared curry base (water mixed with curry powder).
Step 18
Add the remaining 1400ml of water and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer until the vegetables and mackerel are tender.
Step 19
As the curry sauce reduces by about two-thirds, add the remaining curry powder to thicken. Be careful not to let it burn by keeping the heat too high.
Step 20
After adding the curry powder, stir continuously to ensure it dissolves evenly and doesn’t stick to the bottom. Cook for another 1-2 minutes until the curry reaches your desired consistency.
Step 21
As the curry nears completion, prepare the eggs by frying them to your preferred doneness. A soft-boiled fried egg adds a wonderful richness when mixed into the curry.
Step 22
Once the curry has thickened and all ingredients are cooked through, add the chopped spinach. Simmer for just about 1 minute more. This keeps the spinach slightly crisp and vibrant in color.
Step 23
Serve the spinach and mackerel curry generously over warm rice. Top with a fried egg if desired for a delicious Spinach and Mackerel Curry Rice. Enjoy your meal!
