Mackerel Fish Curry

Name: Mackerel Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g mackerel (cleaned, cut into steaks); 2 tbsp oil; 1 pinch salt; 1 pinch turmeric powder; 2 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, crushed); 1 inch ginger (grated); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 0.5 cup coconut (fresh, grated); 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 1 tsp tamarind paste; 1.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Succulent mackerel steaks simmered in a tangy, spiced coconut gravy that soaks right into the fish. This coastal classic comes together in one pan and tastes even better the next day, making it a weeknight favourite across Indian homes.

PREP

15m

COOK

30m

SERVES

1 KATORI

406 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the mackerel steaks.
Rub the mackerel pieces with a pinch of salt and turmeric. Set aside for 10 minutes while you prepare the masala.
fry · ~5 min
Shallow fry the mackerel.
Heat 1 tablespoon oil in a heavy-bottomed pan over medium heat. Gently place the marinated mackerel pieces and fry for 2 minutes per side until lightly golden. Remove and set aside on a plate, being careful not to break the flesh.
TIPDon't move the fish for the first 2 minutes — it releases cleanly once a crust forms.
temper · ~1 min
Make the tempering.
1.In the same pan, add the remaining 1 tablespoon oil and heat over medium.
2.Add cumin seeds and let them sizzle until aromatic (30 seconds).
saute · ~12 min
Build the onion-tomato base.
1.Add chopped onions and sauté until translucent (4-5 minutes).
2.Add crushed garlic, grated ginger, and slit green chilies. Cook until the raw aroma disappears (1 minute).
3.Pour in the fresh tomato puree and cook until the oil separates from the mixture (5-7 minutes).
TIPScrape up the browned fish bits stuck to the pan — they add deep flavour to the gravy.
mix · ~2 min
Prepare the coconut-spice paste.
While the onions cook, grind the grated coconut with red chili powder and coriander powder into a smooth paste using ¼ cup water.
simmer · ~5 min
Simmer the curry base.
1.Add the coconut-spice paste to the onion-tomato mixture and cook for 2 minutes, stirring constantly.
2.Pour in 1 cup water, add tamarind paste and salt. Bring to a gentle boil.
simmer · ~10 min
Cook the fish in the gravy.
1.Gently slide the fried mackerel pieces into the simmering gravy.
2.Cover and cook on low heat for 8-10 minutes, shaking the pan occasionally instead of stirring to keep the fish intact.
3.Add the remaining water if the gravy thickens too much.
TIPShallow frying the fish first seals the surface and stops it from disintegrating in the gravy.
garnish · ~5 min
Garnish and serve.
Turn off the heat and let the curry rest for 5 minutes. Garnish with fresh coriander leaves and serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the mackerel with turmeric and salt for exactly 10 minutes — this reduces fishiness and firms the flesh.
2
When shallow frying, don't move the fish for the first 2 minutes; a golden crust forms and it releases easily.
3
Scrape up the browned bits left in the pan after frying the fish — they add immense savoury depth to the gravy.
4
Grind the coconut-spice paste very smooth; a coarse paste can make the gravy grainy instead of silky.
5
Once you add the fried fish, shake the pan gently rather than stirring with a spoon to keep the steaks intact.
6
This curry tastes even better the next day — make it a day ahead and reheat gently for deeper flavour.
7
Store leftover curry in an airtight container in the fridge for up to 2 days; reheat on low to avoid breaking the fish.