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Eggplant and Salted Mackerel Curry Tomato Stew

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 4 Porções
  • $8

INGREDIENTES

  • Fish

    • 🐟 4 fillets salted mackerel (250g)

  • Vegetables

    • 🍆 2 eggplants (160g)
    • 🍅 1/2 can chopped tomatoes (200g)

  • Condiments

    • 1 tsp soy sauce
    • 1/2 tbsp curry powder
    • 🧄 1/3 tsp grated garlic
    • 🧂 Pinch of salt and pepper

  • Other

    • 1 1/2 tbsp cornstarch
    • 2 tbsp salad oil
    • Chopped parsley for garnish
    • 💧 100cc water
    • 🍬 1 tsp sugar

PASSOS

1

Cut the eggplants into bite-sized pieces using a diagonal slicing method.

2

Cut the salted mackerel into bite-sized pieces and coat them with cornstarch.

3

Heat salad oil in a pan over medium heat, add the eggplants, and stir until softened.

4

Push the eggplants to the side and add the mackerel skin-side down. Cook until both sides are golden brown.

5

Add canned tomatoes and the seasoning mixture (water, sugar, soy sauce, curry powder, garlic, salt, and pepper). Mix gently and simmer covered for 6 minutes.

6

Serve on a plate and garnish with chopped parsley.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh eggplants for better texture.Adjust curry powder to your spice preference.Serve with steamed rice or bread for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.