Curry Mackerel and Rice For a dinner that’s deliciously easy to make (and just plain delicious), pair a bold curry sauce with the rich flavor of mackerel. Total Time 30 minutes Servings 4 servings Ingredients Share 1 (15 oz) can Chicken of the Sea® Mackerel in Water 3 Tablespoons butter or margarine 1/4 cup chopped onions 1/2 bell pepper, chopped 3 Tablespoons flour 2 teaspoons curry powder salt, to taste black pepper, to taste 2 cups milk 4 cups steamed rice Chopped cilantro, for garnish Instructions Drain mackerel, saving the liquid. Remove the bones and skin. Cut drained mackerel into chunks. In a saucepan, melt butter and sauté onion and bell peppers. Mix in flour, curry powder, salt, and pepper. Stir to remove flour lumps. Gradually add the saved mackerel liquid and milk. .Cook on low heat and stir frequently until sauce thickens. Add mackerel and serve over rice. Top with chopped cilantro. In this Recipe: Jack Mackerel in Brine