Steps

1. Peel and thinly slice 1 onion (200g), cut in half lengthwise first.
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2. In a bowl, combine 1 tsp Turmeric Powder, 1 tsp Coriander Powder, and 1 tsp Cumin Powder.
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3. Heat 1 tbsp Vegetable Oil in a frying pan over medium heat.
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4. Add the thinly sliced onion and 1/4 tsp Salt, and mix well.
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5. Cover and cook over medium heat for 7 minutes. Stir 3-4 times during cooking to prevent sticking. (This is the key!) Salting the onions helps them cook faster. They don't need to become caramelized; they'll be delicious even if they just soften and turn slightly brownish.
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6. Once the onions are softened, add 1 tsp Grated Garlic, 1 tsp Grated Ginger, the combined spices, and 1/2 can (200g) Canned Tomatoes. Stir and cook after each addition.
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7. Add 1 can (190g) Canned Mackerel (Miso Flavor) with its juice, 50ml Water, stir, and bring to a boil. (This is the key!) Using mackerel in miso sauce reduces the fishy smell and makes the overall flavor richer, more palatable, and delicious.
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8. Break the mackerel into roughly half-sized pieces.
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9. Simmer over medium heat for 3-5 minutes until thickened.
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10. Once the curry has thickened, adjust seasoning with salt and serve.
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11. Garnish with dried parsley if desired.
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