Aromatic Curry Grilled Mackerel
Zero Fishy Smell! Deliciously Moist Grilled Mackerel with Curry Recipe
Got lots of mackerel fillets in your freezer? Try this Curry Grilled Mackerel recipe for a special meal! This simple preparation with curry powder not only eliminates any fishy odor but also enhances the nutty flavor, making it an irresistible dish. We’ll guide you through the secrets to achieving a crispy exterior and a moist, tender interior.
Main Ingredients- 2 Mackerel fillets
- Sake or ginger powder, a pinch
- 1 Tbsp Curry powder
- 1/2 cup All-purpose flour
- Cooking oil, as needed
Cooking Instructions
Step 1
Thaw the frozen mackerel fillets by soaking them in cold water or rice water mixed with sake or ginger powder until fully defrosted. Using rice water can be particularly effective in removing any gamey odors.
Step 2
Once thawed, large bones can be gently pulled out. Trim the fins with scissors for a cleaner presentation. Gently rub the back of the fish to clean it. Carefully scrape away the dark membrane from the cavity; this part can impart a bitter taste if left on.
Step 3
Pat the surface of the cleaned mackerel fillets dry with a paper towel. Removing excess moisture helps the seasoning adhere better and prevents oil splattering during cooking.
Step 4
Now, it’s time to coat the mackerel with curry powder. Gently rub the powder evenly from the tail towards the head. Be cautious around the central backbone area, as sharp bones can be present and may cause injury.
Step 5
Spread the all-purpose flour on a tray. Coat both sides of the curry-powdered mackerel thoroughly with flour. Here’s a key tip: instead of cooking immediately, let the floured mackerel rest for a bit. This allows the fish’s natural moisture to soften the flour coating, creating a beautiful crust. This step is crucial for ensuring the flour adheres well and doesn’t fall off during cooking, resulting in a wonderfully crispy exterior.
Step 6
Line a frying pan with parchment paper and add a generous amount of cooking oil. Preheat the pan over medium-low heat. Parchment paper prevents sticking and burning, and makes cleanup easier. Place the mackerel in the preheated pan and cook until golden brown. Once the skin side is nicely browned, carefully flip the fish to cook the other side.
Step 7
To ensure the mackerel cooks evenly and remains moist, it’s beneficial to cover the pan. Standard lids can accumulate steam, causing water droplets to fall onto the fish when opened. Consider using parchment paper as a lid, or specialized paper lids are available for convenience.
Step 8
Since mackerel fillets are not perfectly flat, once they are partially cooked on both sides, use a spatula to gently press down on the edges (tail and head ends). This technique helps ensure the entire fillet cooks evenly and achieves a beautiful, consistent golden-brown color.
Step 9
Voilà! Your Curry Grilled Mackerel is ready. It boasts a delicate curry aroma, no fishy smell, and a lovely golden hue. Enjoy this delicious and visually appealing main dish!
