Skip to main content


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


Popular posts from this blog


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w


Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th


Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook