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Saba Curry – Masala Curry Paste | 鯖カレー – マサラ・カレー・ペースト

I’ve been quite absent from my blog for some time, fortunately or unfortunately quite preoccupied with work. 

I’ve had the opportunity to work on some of the current social media softwares and platforms to create some ‘artsy’ SNS post so to as seen displayed on my latest post.

My latest recipe which is a simple Indian curry made from just few spices, initially to make a ‘masala curry paste’ which can be applied to most any curry of your choice.  I’ve tried the ‘mackerel (saba)’, the most simplest but quite tasty from the condensed packed seafood taste from just a can of mackerel. 

Some recipe below and a quick video of how to make the ‘masala paste’.  I suggest the recipe to be doubled or tripled as it can be stored frozen and used when  necessary.


[Masara Paste]

Yields for 2 servings

Chopped Onions … 120g
≫≫ Chopped rather coarsly

Shredded Garlic … 4g

Shredded Ginger … 4g

Salt … 2g

Veg. Oil  … 30g

Canned Tomato … 60g

Basic Spice :  8g

  • Coriander Powder 10g
  • Cumin Powder 2g
  • Turmeric Powder 2g
  • Cayenne Pepper 2g

☆How to make
1. Mix the basic spices together.
2. In a frying pan, salad oil + chopped onions + grated garlic + grated ginger and saute on high heat for about 30 seconds.
3. When the oil has been completely absorbed, reduce the heat to low, cover the frying pan and steam for 5 minutes.
4. Remove the lid and add canned tomatoes and the basic spices.
5. Stir over high heat the oil starts to float on the surface (sticky texture) – the paste is ready ! 

[基本のマサラペースト]

Yields for 2 servings

玉ねぎのみじん切り … 120g
≫≫ 粗くみじん切りをする

おろしニンニク … 4g

おろし生姜 … 4g

塩 … 2g

サラダ油  … 30g

トマト缶 … 60g

Basic Spice :  8g

  • コリアンダーパウダー 10g
  • クミンパウダー 2g
  • ターメリック 2g
  • カイエンペッパー 2g

☆ 作り方
1. 基本のスパイスは合わせて作っておく。
2. フライパンにサラダ油、玉ねぎ、おろしニンニクと生姜をいれて、強火で30秒ほど炒めます。
3. 全体に油がなじんだら、弱火にしてふたをして蒸し焼き、5分。
4. ふたと取り、トマト缶と基本のスパイスをいれます。
5. 強火にかけて、全体になじんでオイルが浮くまで(ねっとりとした質感)まで炒めたらペーストのできあがりです。 

[SABA Mackerel Curry]

Yields for 2 servings

1. Add the basic masala, water and mackerel can (with juice).

2. Bring to a boil over high heat.

3. Reduce heat to low and cover for 1 minute.

4. Topping of red onions, shredded ginger and coriander as per your choice.

[鯖カレー]

Yields for 2 servings

基本のマサラ … 2人分

水 … 50g

鯖水煮缶 … 1缶 190g

  •  

☆ 作り方
1. 基本のマサラと水と鯖缶(汁ごと)を加えます。
2. 強火にかけながら沸騰させます。
3. 弱火にしてふたをして1分。4.好みで赤玉ねぎ、生姜やコリアンター葉をのせます。https://youtu.be/aMLI10wLSLI

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