Make this easy mackerel curry, then check out our green Thai fish curry, prawn curry, Caribbean fish curry and more fish curry recipes.
If you can’t get hold of whole mackerel, you can use four fillets instead – stir gently so you don’t break them.
Ingredients
- vegetable oil 2 tbsp
- curry leaves 8, dried or fresh
- cumin seeds 2 tsp
- black mustard seeds 2 tsp
- ground coriander 1 tsp
- ground turmeric 1 tsp
- ginger a thumb-sized piece, shredded
- garlic 3 cloves, crushed
- plum tomatoes 2, chopped
- coconut milk 400g tin
- mackerels 2, gutted, heads removed and cut into three pieces
- tamarind paste 1 tbsp
- coriander ½ a small bunch, chopped
- roti or rice to serve (optional)
Method
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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.
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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.
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Step 3
Season the sauce and add the tamarind paste, then scatter over the coriander and serve with roti or rice, if you like.
Nutritional Information
- Kcals 653
- Fat 55.2g
- Saturates 25.3g
- Carbs 10g
- Sugars 7.1g
- Fibre 2.6g
- Protein 27.8g
- Salt 0.6g
