Serves 4 

5 shallots
4 cloves garlic
2 cm piece ginger
2 tablespoons  fish curry powder

½ cup cooking oil
1 sprig fresh curry leaves
425 g tin  mackerel in tomato
1 tomato, quartered
2 okra/ladies fingers, diced
1 small brinjal/eggplant, diced
¼ cup tamarind juice
200 ml coconut milk
salt and pepper


  1. In a blender, mix the spice paste ingredients until fine. In a large pot, heat the oil and stir fry the curry leaves. Then add in the spice paste ingredients from the blender.
  2.  Add tomatoes, okra/ladies fingers and brinjal/ eggplant. Stir gently. Then add the tomato sauce from the tin of mackerel, tamarind juice and half of the coconut milk and season to taste. For a rich curry, simmer longer to allow the gravy to thicken.
  3. Then add the mackerel and the balance of coconut milk to retain the coconut aroma.
  4.  Allow to simmer for another 2-3 minutes and stir it gently, so as not to break the mackerel.
  5. Garnish with sliced chillies, and serve with warm rice.


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