Cooking in a frying pan

• 1. Partially defrost the mackerel, cut it into thirds, lightly coat with potato starch and fry.
• 2. Cut the potatoes and carrots into 1cm cubes.
• 3 Cut the onion into 5mm widths along the grain and cut into thirds lengthwise.
• 4. Put the potatoes, carrots and stock into a pot, cover and simmer over medium heat until the carrots are soft, then add the ketchup, medium-thick sauce, soy sauce and salt, mix well and turn off the heat.
• 5 Heat salad oil in a frying pan over medium heat and fry the onion and ginger. Once softened, reduce the heat to low, add the flour and curry powder and fry until well combined to make a roux.
• 6. Add the roux from step 5 to the pot from step 4, and simmer over medium heat for 5 minutes, stirring well.
• 7. Place rice on a plate, pour curry (step 6) over it, and top with fried mackerel and boiled broccoli.
• * This recipe uses homemade roux, but if you have your usual store-bought roux, it can be made even easier.