This simple and flavorful Mackerel Fish Curry is a quick Indian homestyle dish made using canned mackerel in oil. It’s lightly spiced, nutritious, and perfect with chapati or rice—an easy Grandma-style curry anyone can make.
- Serves: 4 People
- Prep Time: 10 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 625 g Mackerel fillet (canned in oil, approx. 10 mackerel)
- 100 g Onion
- 160 g Tomatoes
- 34 g Fresh ginger
- 6 cloves Garlic (optional)
- 1 handful Green chillies
- 1 tsp Salt (to taste)
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Paprika
- 1 tsp Dried fenugreek (kasuri methi)
- 1 tsp Cumin seeds
- 1 whole Black cardamom
- 3 pods Green cardamom
- 0.5 tsp Hing (asafoetida)
- Coriander (fresh or dried, for garnish)
For Dressing
Nutritional Information
-
Calories
260 kcal -
Protein
22 g -
Fat
18 g -
Carbohydrates
6 g
Procedure
-
5 minutesMark As Complete
Prepare the paste
Blend the onion, tomatoes, ginger, garlic, and green chillies into a smooth paste.
-
2 minutesMark As Complete
Heat the oil
Heat the oil from the canned mackerel in a pan. Do not add extra oil.
-
1 minuteMark As Complete
Temper whole spices
Add cumin seeds, black cardamom, and green cardamoms (split open). Let them sizzle briefly.
-
8 minutesMark As Complete
Cook the masala
Add the blended paste and salt. Cook on medium heat until the mixture thickens and releases oil.
-
2 minutesMark As Complete
Add ground spices
Add turmeric, garam masala, paprika, dried fenugreek, and hing. Stir and cook until aromatic.
-
5 minutesMark As Complete
Add the fish
Gently add the mackerel fillets and mix carefully so they don’t break. Simmer briefly.
-
2 minutesMark As Complete
Garnish and serve
Garnish with coriander and serve hot with chapati or rice.
