Fish curry is one of the favourite dishes for south Indians and its taste is really good. Fishes are very much important to non-vegetarian so many houses will have fishes for both business and homely needs. It is very costly item and highly demanded item so fish market will be very crowded always. Everybody is using it if it has high prices because it became a part of their life. I have seen so many people those who can't eat food without fish dishes. If we go to hotels it is the highly demanded item and costly.  Its prices will be based on the fishes. Different types of variety dishes are there on market. It is very good to health if we use it on daily basis. Today, I would like to share very tasty mackerel fish curry which is made by mackerel fish.
It is completely a traditional fish curry and like this fish very much. Usually it is making in my house because I would like to have this fish curry with the combination of rice and mashed tapioca. Everyone in my houses are enjoying very well with my favourite mackerel fish curry especially my father like to have this curry with chapati. I have learnt this recipe from my grandmother who is very interested in traditional cooking and she was teaching me about cooking always. My mother also preparing this curry with same procedure but I am making this fish curry little spicy. It is very easy to make at home. I haven't used roasted masala paste, if we add roasted masala its taste will be different. We can use mango or tamarind instead of Gambooge to get sour taste.

Preparation Time - 15 minutes
Cooking Time - 30 minutes


Mackerel (Ayala) - 1/2 kg
Shallot - 20
Ginger - 1 piece
Garlic - 6
Green Chilli - 3
Curry leaves - 2 sprigs
Turmeric Powder - 1/2 teaspoon
Coriander Powder - 2 tab spoon
Pepper Powder - 1/2 teaspoon
Gambooge - 3 pieces
Water - 1/4 cup
Coconut Milk - 2 cups
Salt - To taste
Coconut Oil - 2 tab spoon
Mustard seeds - 1 teaspoon

  • Clean and wash fish and cut it as medium size pieces and keep it aside.
  • Sock gambooge in water for 10 minutes.
  • In a pan, Heat coconut oil and splutter mustard seeds.
  • Then add chopped ginger and garlic and stir well.
  • Add shallot to this and stir well.
  • Then add green chilli and curry leaves and stir well.
  • In a grinder, add turmeric powder, chilli powder, coriander powder and pepper powder and pour coconut milk and make it paste.
  • Then add this paste to pan and add socked gambooge with water and mix well.
  • Then add salt and boil it.
  • Add fish pieces and cover the pan with lid and cook it under high flame for 10 minutes.
  • Then turn down the fire and cook it well for 20 minutes.
  • Then turn off the fire and serve it. 
  • You can use tamarind instead of using gambooge to make fish curry.
  • To get more taste add chopped tomato to this curry.
  • To get more taste and thickness add coconut paste.
Mackerel Fish Curry

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