Mackerel curry, my version of a Goan dish from the south of India; big chunks of bone-in fish cooked quickly in a wet spicy curry sauce.
The whole dish is simple to cook and will go from your fridge to your table in under 30 minutes!
Goan-Influenced Fish Curry
I adore this mackerel curry; it is a dish I first had a version of in an Indian restaurant in Birmingham about 20 years ago.
It is a bit of a faff to eat, but you are rewarded with the most incredible flavours and perfectly cooked mackerel.
My version is loosely based on a Goan curry, just like my chicken cafreal and chicken xacuti recipes. But as with all of my recipes, it contains a boatload of my own thoughts and flavours.
It joins other fish curries from the Indian subcontinent like a Bengali-influenced macher jhol recipe, a completely made-up Indian salmon curry with yoghurt, a foxy coconut and tamarind squid curry, and a superb South Indian monkfish curry.
If spicy fish curries are your thing, then you should definitely check out my Thai-inspired offerings, too. I have a Thai green cod curry, Thai red salmon curry and a choo chee curry that also uses mackerel.
Frequently Asked Questions
Can I use mackerel fillets?
Not really, a huge amount of flavour in this dish is derived from cooking the fish on the bone.
Mackerel fillets would also be much more prone to falling apart in the sauce.
Do I have to use dried pomegranate seeds?
No, but they do add a wonderful, rich, sweet and sour edge to the sauce.
Anardana, as they are also known, are a relatively new addition to my Indian-inspired spice cupboard, and I love them. They feature in dishes like my chole recipe and lamb bhuna so don't worry about having loads left!
What is jaggery?
Jaggery is an unrefined sugar, and it adds a subtle caramel note to the sauce in this recipe.
You can substitute it for light brown sugar if you wish.
How do you eat this?
I make no bones (see what I did there) about this being a bit of a messy dish to eat. Fish cooked on the bone usually is.
However, separating the fish from the bone is easy, and I would usually transfer the chunks to a plate, flake off the flesh and return it to the sauce.
Serving Suggestions
I like to eat this mackerel curry with either naan bread or, more typically chapatis.
Separating the fish from the bone is simple, and I love just tucking in with my fingers and getting messy.
You could serve this with rice, too. I usually make plain rice, but a nice onion fried rice would work well.
Sticking with the rice idea, you could serve it with an Indian inspired rice salad and a kachumber salad too.
If you really wanted to create a spread, some potatoes would work wonderfully with this Goan-inspired dish. Either aloo methi (fenugreek potatoes) or even my roast Bombay potatoes would be perfect.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Large Wok.
- A combination of weighing scales, a measuring jug, measuring cups, and spoons.
- Sharp kitchen knife.
- Mini blender or mortar and pestle.
- Stirring spoons.
- Fish slice or spatula.
Indian Mackerel Curry Recipe
Ingredients
- 2 Whole Mackerel
- ½ teaspoon Turmeric
- ¾ teaspoon Salt
- 1 Small-Medium Shallot 35g
- 1 Medium Tomato
- 3 Garlic Cloves
- 15 g Ginger ½ Thumb Sized Piece
- 1 teaspoon Cumin Seeds
- ½ teaspoon Coriander Seeds
- 2 Cloves
- 6 Dried Red Chillies
- 6 Black Peppercorns
- 1 Blade of Mace
- 1 teaspoon Dried Pomegranate Seeds
- 1 teaspoon White Vinegar
- 2 tablespoon Cooking Oil
- 1 Green Chilli Pepper
- 8 Curry Leaves
- 1 tablespoon Tomato Puree
- 375 ml Water 1½ Cups
- 1 teaspoon Jaggery
Instructions
- Remove the head and tail from the mackerel, then cut each fish into 3 portions.
- Rub the fish with the turmeric and half a teaspoon of salt, and set aside.
- Cut the shallot in half lengthways, then peel it and cut it into 2mm (⅛") thick half-moon shapes.
- Peel the garlic cloves and add them to a mini blender.
- Peel the ginger and add it to the mini blender.
- Add the cumin seeds, coriander seeds, cloves, dried red chillies, black peppercorns, blade of mace, dried pomegranate seeds and vinegar to the mini blender and blitz to a smooth paste. You can use a pestle and mortar for this too.
- Heat the oil in a wok over a high heat and add the slit green chilli, curry leaves and slit green chilli and cook for 30 seconds.
- Add the tomatoes and spice paste and cook for a minute.
- Throw in the tomato paste and cook for a minute, stirring continuously.
- Pour in the water, season with the remaining salt and add the jaggery and cook for 5 minutes.
- Add the fish and cook for 3 minutes, then flip the fish and cook for another 2 minutes.
- Serve with fresh coriander.
thomas rosser
Thursday 16th of March 2023
hi could i use frozen mackeral regards tom
Brian Jones
Saturday 1st of April 2023
Yes, frozen mackerel will be fine for this recipe.