Mackerel Fish Curry
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinate the mackerel with turmeric and salt for exactly 10 minutes — this reduces fishiness and firms the flesh.
- 2When shallow frying, don't move the fish for the first 2 minutes; a golden crust forms and it releases easily.
- 3Scrape up the browned bits left in the pan after frying the fish — they add immense savoury depth to the gravy.
- 4Grind the coconut-spice paste very smooth; a coarse paste can make the gravy grainy instead of silky.
- 5Once you add the fried fish, shake the pan gently rather than stirring with a spoon to keep the steaks intact.
- 6This curry tastes even better the next day — make it a day ahead and reheat gently for deeper flavour.
- 7Store leftover curry in an airtight container in the fridge for up to 2 days; reheat on low to avoid breaking the fish.
Adapt it for your goals.
Low-oil
Skip the shallow-frying step and add the raw marinated mackerel directly to the simmering gravy. This reduces oil usage for a lighter version, though the fish will be more delicate.
extra spicyExtra-spicy
Increase the green chilies to 4 and add ½ teaspoon of Kashmiri red chili powder for a fiercer heat. Perfect for those who love a fiery kick.
creamier gravyCreamier gravy
Replace ¼ cup of the water with thick coconut milk (added at the end) for a richer, more luxurious texture. Great for special occasions.
tomato freeTomato-free
Omit the tomato puree and use an extra ½ cup of grated coconut ground with a pinch of tamarind. This creates a more traditional, pale gravy for those avoiding nightshades.
Why this is on our healthy list.
Rich in Omega-3s
Mackerel is an excellent source of omega-3 fatty acids, which support heart and brain health.
Good Source of Protein
Each serving of mackerel provides high-quality protein that aids muscle repair and satiety.
Contains Anti-Inflammatory Spices
Turmeric and ginger in this recipe have natural anti-inflammatory properties.
Low in Processed Ingredients
The recipe relies on fresh coconut, tomatoes, and whole spices, making it a whole-food-based meal.
Frequently asked questions
Yes, just thaw the fish completely in the fridge, pat it very dry before marinating, and proceed as directed.
