Fried Mackerel in Turmeric and Curry Powder. Turmeric and curry powder look very much alike. In fact, they can be similar enough that you might mistake one for the other. However, the fact that these are very different ingredients will be evident once you start cooking with one or the other.
Indian Mackerel/Bangda Fry. [Photograph: Prasanna Sankhe].
Curry powder is a spice mix originating from the Indian subcontinent.
I grew up eating this fish at least once or twice a week.
You can cook Fried Mackerel in Turmeric and Curry Powder using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Fried Mackerel in Turmeric and Curry Powder
- Prepare slices of Mackerel cut thick.
- Prepare 2 tbsp of plain flour / corn starch.
- Prepare 2 tsp of tumeric powder.
- You need 2 tsp of curry powder.
- Prepare 1/2 tsp of salt.
- You need 6 cloves of garlic.
- You need 4 slices of ginger.
Curry paste and curry powder, though similar, not only vary in texture, but in composition. According to Simply Healthy Family, curry paste is traditionally Curry powder, on the other hand, is composed mainly of turmeric, cumin and coriander. The American Heart Association recommends combining it. Curry powder is a mix of spices made to evoke the essence of an Indian curry.
Fried Mackerel in Turmeric and Curry Powder instructions
- Wash fish clean with water and dry with a towel. Prepare flour and seasoning powder. Rub some salt on fish first. Marinate fish with seasoning powder for 1 hour..
- Shake of excess powder to have a thin layer of seasoning coating before fried. Put in fish, ginger and garlic and fried for 5 minutes on each side in low medium heat and serve..
It is a British invention and actually not used in Indian cuisine. A main ingredient in curry powder is turmeric. Other spices that can be incorporated into the spice blend include everything from ginger, cinnamon, garlic, and. View top rated Turmeric curry powder recipes with ratings and reviews. Curry powder is a blend of spices that come together to give a warm and robust flavor to whatever dish it is used in.