Mackerel Curry With Egg Omelet

Holy Mackerel! Who knew fish curry could make a fluffy omelet taste even yummier?


  • 1 can mackerel in water
  • 1/2 onion
  • 1/3 carrot
  • 1 stub ginger
  • 1 clove garlic
  • 2 pieces store-bought curry roux
  • 2 tablespoons ketchup
  • 100 milliliters water
  • 15 grams butter
  • 1 serving cooked rice
  • Egg omelette (made with 2 eggs)
  • Dried parsley


  1. Using a grater, grate the onion, carrot, ginger and garlic directly into the frying pan.
  2. Add in the butter and cook over medium heat. Continue to cook until liquid has evaporated.
  3. Add in the can of mackerel and continue cooking for another minute.
  4. Turn off the heat. Add in water, curry roux and ketcup. Stir until curry roux has dissolved.
  5. Turn on heat once again and continue to cook until it turns into a thick gravy-like consistency.
  6. Prepare a plate with a mound of hot cooked rice. Top with the egg omelette.
  7. Pour the mackerel curry over the omelette. Sprinkle parsley on top and serve immediately.