Friday, May 15, 2009
A very fragrant way to do mackerel or stingray.
The sauteed onions lend a sweet touch to the spicy fish.
1 pc mackerel (this pc was abt 350gm, bigger than my palm)
1 heaped Tbsp fish curry powder
1/2 tsp salt
1 red onion, sliced
Oil for pan frying
Dry fish on kitchen towels. Rub fish with salt. Sprinkle the fish generously with curry powder. With dry hands, tap fish to press in curry powder. It should be heavily coated, and dry.
On a frying pan, put in enough oil to pan fry fish. Fry fish until golden on both sides.
Remove fish from oil. Put in sliced onions and saute until soft and fragrant.
Place sauteed onions on top of fish.