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

Looking for more mackerel recipes? Check out our smoked mackerel salad, 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.


  • 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)


  • 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

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Easy Mackerel Recipe with Pickled Grape Salad


Adam Bush Chef Portrait
Adam BushDeputy food editor

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