This Thai Mackerel Curry recipe is a must-try. Not only is it packed with rich and delicious flavor, but it's also super nutritious. If you are after a speedy fuss-free solution to getting your weekly dose of oily fish, this Mackerel fish Curry has got you covered.
With the smoky flavor of mackerel, the tanginess of lime and the sweet creamy richness of coconut milk it's safe to say the flavors are complex. However, you'll be pleased to know that the cooking process is simple and quick. With a 30-minute cook time, this delicious fish curry is ideal for busy weeknights. Doubling or tripling the quantities is advisable because this mackerel curry tastes great the next day and freezes well.
For more easy curry recipes made with coconut milk try my Easy Prawn Curry with Coconut Milk, Thai Green Curry With Prawns or this vegetarian Thai Red Curry with Tofu and Sweet Potato.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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4 reasons why you'll love this recipe:
- A super flavorful curry with smoky mackerel in a gorgeous curry sauce.
- Nutritious. Mackerel is rich in protein and omega-3 fatty acids.
- Quick and easy. Ready in just 30 minutes.
- Tasty leftovers and freezer-friendly.
🛒 What do I need to make this recipe?
- Mackerel fillets - these can be fresh or frozen. Ensure frozen mackerel fillets are fully defrosted first. Other oily fish like herring or sardines are a good alternative to mackerel.
- Yellow curry paste - you can use store-bought paste or make your own. I tend to opt for authentic store-bought pastes because they taste nearly as good as a homemade paste and save a lot of time. Thai brands like Mae Ploy or Maesri are much more flavorful and authentic tasting than western Thai curry pastes. You are unlikely to find these in your normal supermarket but they are available in Asian grocery stores or online.
- Coconut milk - brings rich and creamy sweetness to the curry. Full-fat thick coconut milk and low-fat thin coconut milk both work well.
Substitutions
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
Red bell pepper and baby corn - I have chosen these veggies because they absorb the flavor of the curry sauce nicely. You can swap these for other veggies if you prefer such as green beans, courgettes/zucchini, broccoli and cauliflower.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
1: Pan-fry the mackerel fillets. Place a medium to large-sized frying pan on a medium heat and add oil. When the oil is hot add the mackerel fillets and fry for 3-4 minutes on each side until they are done. Place the cooked mackerel fillets on a board, gently remove the skins with a flat-bladed knife and cut them into small pieces.
2. Fry the garlic, ginger and yellow curry paste. Add the garlic and ginger to the pan and cook for 2-3 minutes until they are fragrant. Then add the yellow curry paste and fry for a couple more minutes.
3. Add the coconut milk and seasoning. Pour the coconut milk into the pan, stir and bring the liquid to simmer. Add the ground turmeric, kaffir lime leaves, fish sauce and sugar. Then add the baby corn, red pepper, cooked mackerel pieces and simmer on a low heat for 10 minutes.
4. Serve: Remove the pan from the heat and add a squeeze of fresh lime juice. Serve immediately with white rice and a big handful of coriander leaves (cilantro).
Serving suggestions:
Jasmine rice is the traditional option. Its slightly nutty and floral taste complements the flavors of the Thai Mackerel curry. You could use a different type of rice like basmati or brown rice. Quinoa is another good option if you want something a little healthier. A packet of microwaveable pre-cooked rice is a good option if you are short on time.
👍 Top tips
- Use an authentic Thai yellow curry paste - Thai curry paste brands are much more flavorful and authentic tasting than western brands. It's worth taking a trip to an Asian supermarket or ordering online. Mae Ploy and Maesri are both good brands to try.
- Remove the skin from the mackerel fillets - fish skin is delicious when it is crispy, but as this is not possible in a curry sauce it's best to do away with it. No one likes wet slimy skin!
- Avoid over simmering the sauce - this recipe includes just the right amount of coconut milk to form a sauce so it does not need to be simmered for a long time to reduce it. Avoid simmering the curry beyond the time stated in the recipe. If you find the sauce has reduced too much add a little stock.
🙋 FAQs
The cooked curry will keep for up to 3 days in the fridge. Just place the leftovers in an airtight container and refrigerate when cool. Ensure you reheat thoroughly on the stove or in the microwave before eating.
It certainly is. I always make a large batch so I can stash some portions away in the freezer for nights when I am feeling lazy. Just place portions of the curry into airtight containers, leave to cool and put them into the freezer. Make sure you defrost the curry in the refrigerator before you eat it and reheat it thoroughly on the stove or in the microwave.
The spice level should be medium, but this might vary depending on the brand of paste used. You can add fresh red chillis or red chilli powder if you prefer a hotter curry.
The curry hasn't been tested with canned mackerel, but substituting fresh mackerel with the same volume of canned should work.
More easy fish & seafood recipes
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Recipe Card
Thai Mackerel Curry
Ingredients
- 1 tablespoon vegetable or sunflower oil
- 4 medium mackerel fillets
- 1 tablespoon fresh ginger minced
- 3 garlic cloves minced
- 4 tablespoon (60 g) yellow curry paste
- 14 oz can (400 g) coconut milk
- ½ teaspoon ground turmeric
- 1 tablespoon fish sauce
- 4 kaffir lime leaves
- 3 teaspoon caster sugar
- 2 red peppers cut into bite-sized pieces note 1
- 7 oz (200 g) baby corn
- 1.5 limes (juice)
To serve
- 1 big handful Coriander leaves (cilantro) to serve
- Jasmine rice
Instructions
- Place a medium to large frying pan on a medium to high heat and add the oil.
- When the oil is hot add the mackerel fillets and cook for a few minutes on each side until the flesh turns opaque.
- Remove the fillets from the pan, place them on a board and gently take off the skin with a knife. (note 2).
- Cut the mackerel fillets into 2 cm / 1 inch chunks and set them aside.
- Reduce the heat of the frying pan to medium, add the ginger and garlic and fry for two minutes until fragrant.
- Add the yellow curry paste and cook for two more minutes.
- Pour in the coconut milk, stir and add the turmeric.
- If you are cooking your jasmine rice on the stovetop, put it on now and cook according to packet instructions. It should take around 10 minutes.
- Add the fish sauce, kaffir lime leaves, sugar, red peppers, baby corn and mackerel pieces. Simmer for 5-10 minutes until the vegetables are tender.
- Take the pan off the heat, stir in the lime juice and serve with jasmine rice and fresh coriander.
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