This is my all-time favorite curry. It is a tomato-based gravy which is spicy and slightly tangy with a hint of coconut. You can also make this curry with sardines. Do not use any other fish for this recipe. Mackerels and Sardines require a certain amount of tanginess. Hence this tomato gravy complements the fish well. It brings out the flavor of the fish more.
Mackerel fish curry is an easy recipe. It does not require any fancy ingredients. I have used tomato paste in this curry as well as tomato puree. Tomato paste adds a punch of flavor to the dish as well as color to the curry. If you don’t have tomato paste, you can substitute it with vinegar.
Step by step method of Preparation
1. In a pan, on medium heat, add few tablespoons of oil, add sliced onions, few curry leaves and sliced chilies. Saute till the onions turn golden brown in color.
2. Add crushed ginger-garlic. Saute till the raw smell goes off.
3. Add tomato puree, turmeric powder, chili powder, coriander powder, cumin powder, and pepper powder. Saute till the oil leaves the sides of the pan.
4. Now add tomato paste. Give it a stir. Then add tamarind juice,1 cup of water and salt. Stir everything well and let the curry boil till you see oil floating on top.
5. Once you see oil floating on top. Reduce the flame to low, add cut fish pieces. Gently rotate the pan till the fish is immersed in the curry.
6. Close the lid, cook on low flame till the curry starts to boil (approx 4-5 min). Then add coconut milk. Rotate the pan gently till there are no traces of coconut milk seen. Do not use a spoon to stir, otherwise the fish will break.
7. Continue to cook for 2 minutes. Switch off the flame.
8. Serve with rice or chapati. Best served after 30 minutes of cooking.
Mackerel Fish curry
Preparation time:15 min
Cooking time:30 min
Total Time:45 min
- 400 gm cleaned Mackerel fish/Sardines
- 2 tbsp oil
- 1 medium-size onion, sliced
- 1 sprig of curry leaves
- 2 green chilies, sliced
- 1 tbsp ginger garlic paste/crushed
- 1 cup tomato puree
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp pepper powder
- 2 tsp tomato paste (see notes*)
- marble size tamarind (soaked in 1/4 cup of water)
- 1 cup of water
- 1/4 cup coconut milk
- salt to taste
- Clean the fish thoroughly with water. Cut into small pieces. Keep it aside.
- In a pan, on medium heat, add few tablespoons of oil. When the oil becomes hot add sliced onions, curry leaves, sliced green chilies. Saute till the onions turn light brown in color.
- Next, add ginger-garlic paste and saute till the raw smell disappears.
- Add tomato puree, turmeric powder, coriander powder, cumin powder, and pepper powder. Saute the masala mixture till the oil leaves the sides of the pan.
- Add tomato paste. Stir everything. Add tamarind juice, water, and salt. Cover the pan with the lid. Let the curry boil.
- When you see oil floating on top of the curry. Lower the flame and add fish. Gently rotate the pan till the fish gets immersed in the curry.
- Close the pan and cook the fish for 4-5 min. Then add coconut milk. Combine everything by gently rotating the pan.
- Cook for 2 minutes more. Taste and adjust for seasonings. Switch off flame.
- Serve with rice.
Notes: you can substitute tomato paste with 1 tbsp of vinegar. Add it at the end before switching off the flame.
Nutrition Facts: Calories143 cal, Total Fat: 9.8g, Saturated Fat: 4.3g, Cholesterol: 28mg, Sodium: 113mg, Total Carbohydrate: 11g, Dietary Fiber: 2.5g, Total Sugars: 5.8g, Protein: 5.1g, Vitamin D: 0mcg, Calcium: 79mg, Iron: 3mg, Potassium: 476mg.
*The nutritional information are calculated automatically. I cannot guarantee the accuracy of this data.