Last Updated on 4 months by Neha Deshmukh

Mackerel Curry Recipe – Coconut Milk & Peppercorn Delight

Introduction

Oh, mackerel curry! This one holds a special place in my heart. I remember my grandmother making this during the monsoon season, the aroma of peppercorns and coconut milk filling the entire house. It’s a dish that instantly transports me back to my childhood. This isn’t just a recipe; it’s a warm hug in a bowl. It’s surprisingly easy to make, and the combination of flavors – the slight heat, the creamy coconut, and the zing of fresh peppercorns – is absolutely divine. You’ll be hooked, I promise!

Why You’ll Love This Recipe

This Mackerel Curry (or Bangda Machchi as we call it in some parts of India) is a real winner for a few reasons. It’s quick – ready in under an hour. It’s packed with flavour, thanks to the fresh peppercorns and fragrant curry leaves. Plus, it’s a fantastic way to enjoy the health benefits of oily fish. It’s a comforting, flavourful dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this magic:

• 3-4 mackerels
• 2 cups coconut milk
• 1 tablespoon fresh green peppercorns
• 10-12 fresh curry leaves
• 1 onion
• 2-3 green chilies
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt, to taste
• Oil, for frying and tempering

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Mackerel Selection & Freshness

Look for mackerels with bright, clear eyes and firm flesh. A slightly metallic smell is normal, but avoid anything that smells overly fishy. Freshness is key for the best flavour.

Coconut Milk Varieties – Regional Differences

You can use canned coconut milk, but if you can get your hands on freshly squeezed, even better! In South India, we often use the first press coconut milk (the thickest part) for a richer curry. You’ll need about 200ml of thick coconut milk and 200ml of thinner coconut milk.

The Significance of Fresh Peppercorns

Trust me on this one – fresh green peppercorns are worth seeking out. They have a bright, citrusy flavour that dried peppercorns just can’t match. If you can’t find them, you can use about 1 teaspoon of crushed black peppercorns, but it won’t be quite the same.

Curry Leaf Varieties & Aroma

There are different varieties of curry leaves, each with a slightly different aroma. The ones with smaller leaves tend to be more fragrant. Don’t skimp on these – they add a beautiful depth of flavour.

Turmeric & Coriander Powder – Quality Matters

Use good quality turmeric and coriander powder. They should be vibrant in colour and have a strong aroma. Stale spices will result in a dull-tasting curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean your mackerels. Marinate them with a generous pinch of salt, ½ teaspoon of turmeric powder, and ½ teaspoon of chili powder. Let this sit for about an hour – it really helps the flavours penetrate.
2. Now, you can either pan-fry or deep-fry the marinated mackerels until they’re nice and crispy. Set them aside for later. Don’t worry about cooking them all the way through at this stage, as they’ll finish cooking in the curry.
3. Heat a good splash of oil in a pan. Add sliced onions and those lovely fresh peppercorns, along with a pinch of salt. Sauté until the onions soften and turn golden brown.
4. Add the coriander powder and cook for another 2 minutes, stirring constantly to prevent it from burning. Then, toss in the green chilies and curry leaves – listen to that sizzle!
5. Pour in the coconut milk, add the remaining turmeric and salt. Bring it to a simmer and let it bubble gently for about 5 minutes, allowing the flavours to meld together.
6. Gently add the fried mackerel to the curry. Simmer for just 2 more minutes, making sure the fish is heated through. And that’s it! Serve hot with steamed rice.

Expert Tips

A few little things that can elevate your curry:

• Don’t overcrowd the pan when frying the mackerel. Fry in batches to ensure they get crispy.
• Taste the curry as it simmers and adjust the salt and chili levels to your liking.
• A squeeze of lime juice at the end brightens up the flavours beautifully.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

If you like it really spicy, add a few more green chilies or a pinch of cayenne pepper. For a milder curry, remove the seeds from the green chilies.

Vegan Mackerel Curry (Using Jackfruit or Banana Blossom)

For a vegan version, substitute the mackerel with jackfruit or banana blossom. Marinate and fry them just like the mackerel.

Goan Catholic Style Mackerel Curry

Add a splash of vinegar and a pinch of sugar for a tangy Goan twist. Potatoes are also a common addition. My friend Maria makes a fantastic version with tiny potatoes!

Kerala Style Mackerel Curry

Use mustard seeds and dried red chilies in the tempering for a classic Kerala flavour.

Festival Adaptations (Onam, Vishu)

During Onam or Vishu, you can add a touch of tamarind pulp for a slightly sour flavour.

Serving Suggestions

This mackerel curry is best served with:

• Steamed rice – a classic pairing!
• Roti or paratha – perfect for soaking up the delicious gravy.
• A side of simple vegetable thoran (stir-fry) or a cooling cucumber raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavours actually develop even more overnight! Reheat gently on the stovetop.

FAQs

Let’s answer some common questions:

What type of mackerel is best for this curry?

Indian mackerel (Bangda) is traditionally used, but Atlantic mackerel or Spanish mackerel also work well.

Can I use powdered peppercorns instead of fresh?

You can, but the flavour won’t be as vibrant. Use about 1 teaspoon of crushed black peppercorns.

How can I adjust the sourness of the curry?

A squeeze of lime juice or a small piece of tamarind pulp can add a lovely sourness.

What is the best rice to serve with mackerel curry?

Basmati rice or Kerala Matta rice are excellent choices.

Can this curry be made ahead of time?

Yes, you can make the curry base ahead of time and add the fried mackerel just before serving.

How do I know if the mackerel is cooked through?

The mackerel is cooked through when the flesh flakes easily with a fork.