2


1200g
1400g
100g
100g
1
1
3
1
1



2



1.

2.

4.10

5.4

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(English Recipe)

Canned Mackerel Tomato Curry
Servings: 2

INGREDIENTS
1 tablespoon canola oil
1 teaspoon grated ginger
1 teaspoon grated garlic
100 grams beech mushrooms
100 grams green cabbage, chopped
3 tablespoons curry powder
200 grams canned mackerel
400 grams canned tomatoes
1 teaspoon chicken stock powder
Kosher salt, to taste
Pepper, to taste
300 grams steamed white rice
Chopped fresh parsley, for garnish

PREPARATION
1. Heat the canola oil in a medium pan over low heat. Add the garlic and ginger and cook until fragrant, about 2 minutes.
2. Add the beech mushrooms, increase the heat to medium, and cook until tender, 3 minutes. Add the cabbage and saut until tender, 3 minutes more.
3. Add the curry powder and stir to incorporate. Add the mackerel, tomatoes, chicken stock powder, salt, and pepper, and mix to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
4. Serve the curry with steamed rice and garnish with parsley.
5. Enjoy!