A serving bowl of yellow mackerel curry with tomatoes and coriander

Mackerel curry

Name: Mackerel curry
Total time: 45 min
Yield: Serves 2-3
Ingredients: 2 tbsp vegetable oil; 8 curry leaves dried or fresh; 2 tsp cumin seeds; 2 tsp black mustard seeds; 1 tsp ground coriander; 1 tsp ground turmeric; a thumb-sized piece ginger shredded; 3 cloves garlic crushed; 2 plum tomatoes chopped; 400g tin coconut milk; 2 mackerels gutted, heads removed and cut into three pieces; 1 tbsp tamarind paste; ½ a small bunch coriander chopped; roti or rice to serve (optional)

Adam Bush

Published: November 26, 2020 at 3:44 PM

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Serves 2-3

Easy

Total time: 45 mins

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This protein-rich mackerel curry – flavoured with curry leaves, cumin seeds, black mustard seeds, ginger and more – is deliciously creamy and ready in under an hour

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Make this easy mackerel curry, then check out our green Thai fish curry, prawn curry, Caribbean fish curry, coconut fish curry and more fish curry recipes.

Looking for more mackerel recipes? Check out our smoked mackerel salad, smoked mackerel pasta, grilled mackerel fillets, Spanish mackerel and plenty more.

If you can’t get hold of whole mackerel, you can use four fillets instead – stir gently so you don’t break them.

Ingredients

Nutrition

2 tbsp vegetable oil
8 curry leaves

dried or fresh
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp ground coriander
1 tsp ground turmeric
a thumb-sized piece ginger

shredded
3 cloves garlic

crushed
2 plum tomatoes

chopped
400g tin coconut milk
2 mackerels

gutted, heads removed and cut into three pieces
1 tbsp tamarind paste
½ a small bunch coriander

chopped
roti or rice

to serve (optional)

Nutrition: per serving

kcal653
fat55.2g
saturates25.3g
carbs10g
sugars7.1g
fibre2.6g
protein27.8g
salt0.6g

Method

step 1

Heat the oil in a pan or casserole over a medium heat, then add the curry leaves, cumin seeds and mustard seeds. Cook for 1 minute until they begin to pop. Add the ground coriander, turmeric, ginger and garlic, then fry gently for 2-3 minutes. Add the tomatoes and coconut milk, then simmer gently for 20 minutes.
step 2

Add the mackerel pieces to the sauce and simmer gently for 15 minutes, stirring gently every now and again, until the fish has cooked through.
step 3

Season the sauce and add the tamarind paste, then scatter over the coriander and serve with roti or rice, if you like.

*This recipe is gluten free according to industry standards

Discover more mackerel recipes

Easy Mackerel Recipe with Pickled Grape Salad

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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