Smoked Mackerel and Potato Curry

Decided a bit of an experiment was in order with some Smoked Mackerel I had that needed using up. Would it be ok in a curry? I decided to fearlessly try basing my dish losely on a Goan Fish curry I made for some pals just before new year.


Mackerel and Potato Curry



1 Packet Smoked Mackerel

2 Onions roughly diced

2 Medium Sized Potatos

1 400ml Tin of Coconut Milk

150ml Passata

1 Golf Ball Grated Gineger

5-6 Cloves Garlic

1 tsp Concentrated Tamarind

2 tsp Coriander Seeds

1 tsp Cumin Seeds

1/2 tsp Tumeric

1/2 tsp Garam Masala

Handful Chopped Coriander

5 Dried Bird Eye Chillies

Rice and Naan to serve



First peel the potatos and cut into squares about 2 1/2 cm cubed. Boil them for about 8 minutes or so then drain and put aside. Put the teaspoon of tamarind in about half a cup of boiling water to make some tamarind paste.

Simmering away

Heat some oil in a large heavy bottomed pan, and add the grated ginger, chopped bird eye chillies and crushed/chopped garlic. Cook on a low heat for a couple of minutes making sure the garlic doesn’t go brown. Then in a pestle and mortar crush the cumin seeds and add to the pan and turn up the heat a bit, and cook for about a minute. Crush the coriander seeds and add and cook for a further minute or so at which point add the onions (you might need to add a little more oil at this point I did). Cook at a medium heat stirring a lot for a couple of minutes making sure the onions/garlic don’t caramelise and nothing sticks. At which point add the Garam Masala and the Turmeric cook for a further few minutes until onions starting to soften.

Next add the potatos and and the tamarind paste and allow to cook for just a couple of minutes so the potatoes absorb some of the spicy flavour then add the tin of coconut and the passata and leave to simmer on a low heat for about 20-30 minutes.

When you are about to put the rice on chop the mackerel into mouthfuls and add to the sauce with about 3/4 of the chopped coriander. Turn the heat up just a little so it all gets nice and hot. Serve with rice, naan and add the remaining fresh coriander to each portion as garnish.



Well it was pretty good I thought, I was worried that smoked mackerel would be too strong for a curry but actually it went pretty well. Probably I would use half the tamarind in the recipe next time and add another chilli and maybe add some mustard seeds. Still pretty much a success and I lapped it up!


12. February 2012 by Ralph Ferrett
Categories: Food | Tags: , , , , , | 1 comment

One Comment

  1. That sounds lovely. 🙂
    Bel recently posted..Wardrobe Problems/Kleidungsprobleme

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