Zesty Mackerel Curry with Coconut and Coriander Recipe

Zesty Mackerel Curry with Coconut and Coriander Recipe


Embark on a flavourful adventure with our Zesty Mackerel Curry. Freshly caught mackerel simmers in an aromatic blend of spices and herbs, enriched by the creaminess of coconut milk. This curry is a delicious fusion of tastes, offering a nourishing and satisfying meal.


  • 2 whole mackerel, gutted and cut into chunks
  • 10 curry leaves
  • 1 tbsp black mustard seeds
  • Juice of 1 lime
  • 2 tbsp sunflower oil
  • 50g root ginger, chopped
  • 2 cloves garlic, minced
  • 1 red chilli, deseeded (optional)
  • 1 small onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp paprika
  • 4 ripe tomatoes, skinned and chopped
  • 200ml light coconut milk
  • 1/2 bunch coriander, roughly chopped, extra for garnish


  1. Marinate Mackerel
    1 Marinate Mackerel

    Combine curry leaves, mustard seeds, lime juice, and mackerel chunks. Refrigerate for one hour.

  2. Prepare Spice Mix
    2 Prepare Spice Mix

    Blend ginger, garlic, chilli, and onion into a paste. Fry in oil with cumin, garam masala, and paprika until fragrant.

  3. Simmer Sauce
    3 Simmer Sauce

    Add tomatoes and coconut milk to the spice mix and simmer until thickened.

  4. Cook Mackerel and Serve
    4 Cook Mackerel and Serve

    Add the marinated mackerel to the sauce, cook until tender. Garnish with fresh coriander and serve with rice.

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