A serving bowl of yellow mackerel curry with tomatoes and coriander

Mackerel curry

  • serves 2-3
  • Easy

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


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

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



  • 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)


  • 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

Nutritional Information

  • Kcals 653
  • Fat 55.2g
  • Saturates 25.3g
  • Carbs 10g
  • Sugars 7.1g
  • Fibre 2.6g
  • Protein 27.8g
  • Salt 0.6g