No-Fuss Canned Fish Curry
A quick, vibrant Indian-style curry built on canned mackerel, caramelized onions, tangy tomatoes, and creamy coconut milk. Aromatic mustard seeds and curry leaves provide authentic depth in just 30 minutes. Perfect over rice or with warm naan.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings (about 4 cups curry)
Steps
Before you start
- Drain and flake the canned mackerel, checking for any bones or skin you want to remove
- Have all ingredients measured and chopped before you start cooking
- If serving with rice, begin cooking it about 25 minutes before you start the curry
Toast the spices
- Heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the mustard seeds and listen for them to pop and crackle, which signals they're releasing their aroma—this takes about 1 minute.
- Immediately add the curry leaves (they'll crackle briefly).
- Remove from heat for a moment to let the immediate sizzle subside.
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Ready when: Mustard seeds pop and crackle; curry leaves are fragrant
Tip: Don't walk away during this step—mustard seeds can burn quickly. The moment they pop, move on.
Cook onions until caramelized
- Return the skillet to medium heat and add the sliced onions.
- Cook, stirring occasionally, for 8–10 minutes, until the onions turn golden brown and start to soften at the edges.
- They should look translucent and have lost most of their raw bite.
- If the bottom gets too dark, reduce the heat to medium-low.
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Ready when: Onions are golden brown and very soft
Tip: Patience here pays off—deeper caramelization builds better flavor. Don't rush by turning up the heat, or the onions will burn instead of sweetening.
Add aromatics and spice powders
- Add the minced garlic, ginger, and green chili to the pan.
- Stir constantly for about 1 minute until fragrant.
- Sprinkle in the turmeric, coriander, and cumin, stirring to coat everything.
- Cook for another 30 seconds to bloom the spices and cook off the raw powder taste.
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Ready when: Spices are fragrant and no longer smell raw or powdery
Tip: If the spices stick and start to brown too fast, lower the heat slightly. You want them to toast, not scorch.
Add tomatoes and simmer
- Pour in the crushed tomatoes with their juice and stir to combine.
- Bring to a gentle simmer over medium heat, stirring occasionally, for 4–5 minutes.
- The mixture should bubble gently and reduce slightly; you'll see the raw tomato flavor mellowing and the color deepening slightly.
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Ready when: Tomatoes are bubbling gently and smell less acidic and more integrated
Tip: This step cooks off excess acidity, balancing the final curry. Don't skip it even though it's tempting.
Stir in coconut milk and fish
- Add the coconut milk and the flaked mackerel to the pan.
- Stir gently to combine everything, being careful not to break up the fish too much.
- Bring to a gentle simmer over medium heat.
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Ready when: Curry is at a gentle simmer
Tip: Add the fish at the end so it doesn't break apart and lose its texture. Gentle stirring is key.
Simmer and season to taste
- Reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the curry slightly thickens and the flavors meld.
- The sauce should coat the back of a spoon.
- Season with salt and black pepper to taste, then finish with a squeeze of fresh lime juice.
- Taste and adjust salt or lime as needed.
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Ready when: Sauce coats the back of a spoon; flavors are well integrated
Tip: Lime juice at the end brightens the dish and balances the richness of the coconut milk—don't skip it.
Finish and serve
- Transfer the curry to a serving bowl or directly onto plates alongside rice or naan.
- Garnish generously with fresh cilantro if desired.
- Serve hot.
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Tip: Fresh cilantro adds a fresh, aromatic finish that cuts through the richness.
Good to know
Tips
- Canned fish is economical and nutritious—the fish retains its omega-3s and works beautifully in curries because it's already cooked and won't fall apart.
- If you can't find fresh curry leaves, store a packet in your freezer—they keep for months and work well frozen. A tiny pinch of asafoetida is a passable substitute for depth.
- Serve this curry with jasmine or basmati rice, or tear warm naan or roti into it. A simple side salad or steamed vegetables balance the richness.
- For extra body, use full-fat coconut milk (not lite). If your can separates, just stir it in—that's normal and adds good flavor.
Make ahead
Prepare the onions, garlic, ginger, and chili up to 4 hours ahead and store in separate containers in the fridge. The complete curry keeps well refrigerated and actually tastes better the next day as flavors deepen, making it ideal for batch cooking.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if it's thickened too much. Freezes well for up to 3 months; thaw overnight in the fridge and reheat as above.
Substitutions
- canned mackerel in oil or brine → canned sardines, canned tuna, or canned salmon. All work well; sardines and mackerel are oilier and more flavorful, tuna is milder, salmon adds richness.
- fresh green chili pepper → ½ teaspoon cayenne pepper or chili powder. Use if fresh chilis aren't available. Add with the other spices in step 3. Adjust to taste.
- fresh curry leaves → ½ teaspoon asafoetida (hing) and a few bay leaves. Not identical but provides savory depth. Add asafoetida with the other spices and bay leaves with the tomatoes.
- unsweetened coconut milk (full-fat) → heavy cream or Greek yogurt. For a non-coconut version, use 1 cup (240 ml) cream or yogurt. Add yogurt off heat to prevent curdling.
