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This Quick Mackerel Fish Curry is a wholesome twist on the traditional coastal fish curry. Instead of coconut, this recipe uses onions, tomatoes, and a few cashews to create a naturally creamy, flavorful gravy that's lighter yet satisfying. Ready in under 30 minutes, it's perfect for busy weekdays without compromising on taste. Mackerel is a staple in the coastal cuisines of Maharashtra, Goa, Karnataka, and Kerala, where it is prized for its rich flavor, affordability,...
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Clean the mackerels well and cut them into halves.
Marinate the mackerels with salt, turmeric powder, and red chilli powder. Set aside.
Make a fine paste of onion, tomato, garlic, ginger, coriander leaves, and cashews using water.
Heat oil in a pan and add the prepared paste. Saute until the oil separates.
Add red chilli powder, turmeric powder, coriander powder, fish masala, cumin powder, and a pinch of salt. Mix well and cook until the oil separates again.
Clean the jar used for the paste with water and add the water to the pan. Cook until the oil separates once more.
Add the marinated fish pieces to the curry. Adjust salt as needed.
Add water to adjust the consistency of the curry. Cover and cook on low flame for 5-7 minutes until the fish is tender and the curry is aromatic.
Garnish with coriander leaves and serve hot with rice or bhakri.
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Use fresh mackerel for the best flavor and texture. Fresh fish gives the curry a naturally rich taste.
Cook the onion and tomato well before blending or adding the fish. This removes raw flavors and creates a smooth, flavorful gravy.
Add the fish only after the gravy is fully cooked. This prevents the fish from becoming tough or falling apart.
Can I use frozen mackerels?
Yes, but fresh mackerels will give a better flavor and texture.
What can I substitute for fish masala?
You can use garam masala or a mix of cumin and coriander powder as a substitute.
Can I make this curry less spicy?
Reduce the amount of red chilli powder and fish masala to make the curry milder.
How do I know the fish is cooked?
The fish will turn opaque and flake easily when cooked. It hardly takes few minutes to cook this fish.
Can I use coconut milk in this curry?
Yes, you can add coconut milk for a creamier texture and slightly sweeter flavor.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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