A delicious recipe for curry-grilled mackerel, perfect for curry lovers.

Scale

Cut the mackerel into bite-sized pieces. Pour the sake over the mackerel and let the pieces sit for about 5 minutes. Pat dry with paper towels.
Place the mackerel and curry powder into a zip-top bag. Massage gently to coat. Add the potato starch, seal the bag with some air inside, and shake until the fish is evenly coated.
Heat the vegetable oil in a frying pan over medium heat. Place the mackerel skin-side down and cook until golden brown. Flip and reduce the heat to low. Cook for another 4–5 minutes until fully cooked through.

Adjust the amount of curry powder to taste. For a milder flavor, use 1/2 tsp.
For small children, just a hint of curry powder gives a nice aroma without overwhelming spice.
This recipe uses large mackerel fillets; adjust cooking time if using thinner cuts.

Keywords: Curry-Grilled Mackerel, Curry Lovers, Grilled Fish, Japanese Cuisine