Goan Mackerel Fish Curry – recipe for a classic fish curry that is the centre of every Goan staple meal. Fresh pieces of mackerel cooked in a light coconut based curry sauce served over steamed rice.
It might not carry a fancy price tag, but the taste of fresh mackerel is second to none. That it’s easily accessible and available fresh in the fish markets here in the UAE regularly means I get to cook and relish it often. It’s beauty lies in it’s versatility, I love smoked mackerel almost as much as the good old fashioned crispy Rawa fried mackerel like us Goans make at home ( you can find that recipe here)
The Goan Mackerel Fish Curry Recipe I share with you today is one of the ways my Mum would make mackerel fish curry – it’s not the only way, but growing up this is how I’d love it! Avoid using canned coconut milk and get your hands on fresh grated coconut – it makes a world of difference! Plenty of supermarkets stock fresh grated coconut here and it’s well worth the extra step to grind it. Use only the freshest mackerel, and pour this curry over some steamed basmati rice, blissful. If you want to complete the Goan experience, you’ll need one vegetarian side (check out this recipe of steamed spinach that goes perfectly here) and fried fish on the side!
Goan Mackerel Fish Curry
- 4 Mackerels (Cleaned and cut into 3 pieces each)
- 4 pcs kokum Dried (solan)
- 1 green chilli - slit lengthwise
- 200 ml water
- 2 tbsp onion finely chopped
- to taste salt
Grind to Fine Paste:
- 300 gms coconut Fresh Grated
- 6 chillies Red - whole
- 1/4 tsp turmeric Powder
- 1/4 tsp tamarind pulp
- 10 Peppercorns
- 1/4 tsp coriander seeds
- 1 cup water
Marinate the fish with salt and set aside. Grind all the ingredients with the coconut as listed with water.
In a pan, heat the oil. Add the onion and the slit green chillies and fry until softened. Add the finely ground coconut paste along with water and bring it to a boil
Add the fresh mackerel and the kokum. Let it simmer on low flame for about 5 mins. Season with salt as necessary
Avoid stirring too vigorously as that tends to break and disintegrate the fish. Serve hot with steamed rice.