Goan Mackerel Curry
A fiery and tangy fish curry from the coastal paradise of Goa. Tender mackerel simmers in a vibrant coconut-based gravy, perfectly balanced with tamarind and kokum. Best enjoyed with a plate of hot steamed rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate Fish & Prepare Masala Base
- b.In a bowl, gently rub the mackerel pieces with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside to marinate for 15-20 minutes.
- c.While the fish marinates, soak the dried red chilies and tamarind in 1/2 cup of warm water for 15 minutes to soften them.
- 2
Step 2
- a.Grind the Coconut Masala
- b.Transfer the soaked chilies and tamarind (along with their soaking water) to a high-speed blender.
- c.Add the grated coconut, coriander seeds, cumin seeds, garlic cloves, and the remaining 1/2 tsp of turmeric powder.
- d.Blend to a very smooth, fine paste. Add a little more water if needed to facilitate grinding. A silky paste is crucial for the curry's texture.
- 3
Step 3
- a.Cook the Curry Base
- b.Heat the coconut oil in a deep pan or clay pot (handi) over medium heat.
- c.Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
- d.Add the ground masala paste. Stir and cook for 7-8 minutes, until it becomes fragrant, darkens slightly, and you see oil separating from the edges.
- 4
Step 4
- a.Simmer the Gravy
- b.Pour in 2 cups of water and add 1 tsp of salt (or to taste). Stir well to combine everything.
- c.Add the slit green chilies and rinsed kokum petals. Bring the curry to a rolling boil, then reduce the heat to a gentle simmer for 5 minutes to allow the flavors to meld.
- 5
Step 5
- a.Cook the Fish
- b.Gently slide the marinated mackerel pieces into the simmering gravy, ensuring they are submerged.
- c.Cover the pan and cook on low heat for 8-10 minutes. Do not stir vigorously; gently swirl the pan once or twice to prevent the fish from breaking.
- d.The fish is cooked when it turns opaque and flakes easily.
- 6
Step 6
- a.Garnish and Rest
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the curry rest, covered, for at least 10-15 minutes before serving. This step is essential for the flavors to deepen.
- d.Serve hot with steamed Goan rice or pao (bread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh mackerel and virgin coconut oil.
- 2Do not overcook the mackerel; it will become tough and disintegrate into the curry.
- 3Grinding the masala to a very fine paste is the secret to achieving the perfect silky texture.
- 4If you don't have kokum, you can use a little extra tamarind, but kokum provides a unique tangy and slightly sweet flavor that is characteristic of Goan curries.
- 5Adjust the number of Kashmiri chilies for color and add a few spicier chilies like Byadgi or Guntur for more heat.
Adapt it for your goals.
Protein Swap
This curry base works wonderfully with other fish like pomfret, kingfish (surmai), or even sardines. You can also use prawns.
Vegetable AdditionVegetable Addition
Add drumsticks (moringa) or sliced raw mango along with the water in Step 4 for extra flavor and texture.
Creamier GravyCreamier Gravy
For a richer, creamier curry, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat. Do not boil after adding it.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Mackerel is an oily fish packed with Omega-3s, which are essential for reducing inflammation, supporting cardiovascular health, and promoting brain function.
Anti-Inflammatory Powerhouse
Spices like turmeric (containing curcumin), garlic, and chilies possess potent anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Boosts Immunity
The combination of garlic, coriander, and chilies provides a good dose of vitamins like Vitamin C and A, which are crucial for a strong immune system.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
Frequently asked questions
Yes, it is quite healthy. Mackerel is a fantastic source of Omega-3 fatty acids, which are great for heart and brain health. The spices like turmeric have anti-inflammatory properties. While it contains coconut, it provides healthy fats. Enjoying it as part of a balanced diet is beneficial.