Delicious and Easy Mackerel Fish Curry Recipe
Mackerel fish is a favorite among seafood lovers. Rich in antioxidants and Omega-3 fatty acids, this fish belongs to the category of super fish, boasting an impressive 2.6g of Omega-3 per 100g. As one of the healthiest oily fish, mackerel is both nutritious and delicious.
The Unique Taste of Mackerel
This small fish has a creamy, slightly salty flavor. With its firm flesh, mackerel can be used in a variety of preparations, including curries, barbecues, and grilling.
A Tangy Mackerel Fish Curry Recipe
This recipe pairs perfectly with boiled rice or tapioca. Mackerel cooks quickly, making this tangy curry easy to prepare. The addition of Kudampuli (a type of dried Malabar tamarind) enhances the curry’s tangy taste, ensuring everyone will love it.
Cooking Time
- Total preparation time: 30 minutes (excluding cutting and cleaning of fish)
- Once cleaned, the fish can be cut into two or three pieces.
- For the best flavor, cook this curry in an earthenware pot.
- Adding coconut oil at the final stage provides a distinct taste and aroma.
Ingredients
- Mackerel – 500g
- Coconut oil – 3 tablespoons + 2 teaspoons
- Mustard seeds – 1 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Garlic – 8 pods, finely chopped
- Ginger – 1-inch piece, chopped
- Shallots – 15, peeled and thinly sliced
- Green chilies – 2
- Curry leaves – 2 sprigs
- Turmeric powder – 1/2 teaspoon
- Kashmiri chili powder – 2 tablespoons
- Coriander powder – 2 teaspoons
- Kudampuli, soaked in water – 2 pieces
- Salt – 2 teaspoons (adjust to taste)
- Water – 2 cups
Method of Preparation
- Clean and cut the mackerel, making small slits on the fish.
- Heat coconut oil in an earthenware kadai (clay pot).
- Sputter mustard seeds and fenugreek seeds.
- Add shallots, ginger, garlic, green chilies, and curry leaves.
- Add salt and sauté well.
- In a bowl, mix turmeric powder, Kashmiri chili powder, and coriander powder.
- Add a little water to form a paste.
- Once the shallots become translucent, add the spice paste to the pan over low heat.
- Sauté for 5 minutes until the raw smell of the spices disappears.
- Add the soaked Kudampuli and 2 cups of water.
- Once the water starts boiling, add the fish pieces.
- Cover and cook on low to medium flame for 10 minutes.
- Gently swirl the pan or stir lightly to avoid breaking the fish pieces.
- Once the fish is cooked, open the lid and add 1 teaspoon of coconut oil.
- Switch off the flame and allow the gravy to thicken.
Serving Suggestions
Serve this flavorful mackerel fish curry hot with rice or tapioca for a wholesome meal.
Enjoy this simple, easy, and delicious Kerala-style fish curry! If mackerel is unavailable, you can substitute it with any other fish and follow the same recipe.
