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Aromatic mackerel curry


Serves: 2
timePrep time: 20 mins
timeTotal time:
Aromatic mackerel curry
Recipe photograph by Mike English

Aromatic mackerel curry

Using a whole fish cut into chunky sections is traditional, but you can use fish fillets or bite-sized pieces, if you prefer. White fish such as monkfish, or prawns, work well too

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
664Kcal
Fat
52gr
Saturates
14gr
Carbs
13gr
Sugars
10gr
Fibre
4gr
Protein
35gr
Salt
0.7gr

Mitch Tonks

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes
Mitch Tonks

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes

Ingredients

  • 10 curry leaves
  • 1 tbsp black mustard seeds
  • 2 tbsp sunflower oil
  • juice of 1 lime
  • 2 whole fresh MSC mackerel*, about 220g each, gutted, washed and heads removed
  • 50g root ginger, chopped
  • 2 garlic cloves
  • 1 red chilli, deseeded if you prefer
  • 1 small onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp paprika
  • 4 ripe tomatoes, skinned and chopped
  • 1⁄2 x 30g pack coriander, roughly chopped, plus extra to serve
  • 200ml light coconut milk

Step by step

  1. In a small pan, fry the curry leaves and mustard seeds in 1 tablespoon of oil until they pop. Tip into a dish and leave to cool, then add the lime juice and a pinch of salt. Cut the prepared mackerel into roughly 7cm chunks – you should get 2 chunks, plus a decent tail piece, from each fish. Add to the dish, turn to coat well, then cover and marinate for an hour in the fridge.
  2. Put the ginger, garlic, chilli and onion in a processor and blend to a paste, adding a little water if needed. Heat the rest of the oil in a medium-large saucepan (one that will hold the mackerel pieces in a single layer) and fry the paste for 8-10 minutes over a low heat until fragrant. Add the spices and cook for 1 minute before adding the tomatoes. Cook for about 8 minutes until softened.
  3. Add the coriander, coconut milk, 100ml water and a good pinch of salt and simmer for about 10 minutes, covered, to allow the flavours to develop.
  4. Add the mackerel and its marinade, cover again and simmer for 7-8 minutes until the fish is cooked. Season to taste, then scatter with extra coriander and serve with rice.

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