About five years ago, I shared a classic Mackerel in Tomato Sauce recipe, but today I’m pleased to offer an even bolder version: Curry Mackerel with Tomato Sauce. This quick and tasty weeknight curry mackerel is perfect for Lent or any time you crave an easy Caribbean-style fish dish. With its aromatic curry base, hearty tomato sauce, and tender mackerel chunks, it hits all the right notes—especially when served over steamed rice, Paratha roti, or boiled potatoes.
This dish is all about layering simple flavors: cumin seeds toasted in oil, a fragrant blend of onion, garlic, green seasoning, and optional Scotch Bonnet, followed by curry powder and black pepper. Then we introduce canned mackerel in tomato sauce and fresh tomato, simmering briefly to meld everything together. It’s fast, comforting, and ideal for any home cook looking for a Caribbean fish curry that’s both traditional and fuss-free.
Ingredient Guide
- Vegetable Oil: Used to sauté cumin seeds and build the curry base. Neutral oils like canola or sunflower oil also work.
- Cumin Seeds (Geera): Small, aromatic seeds that add nutty, earthy flavor when toasted in oil; a key Caribbean curry element.
- Onion: Use a medium yellow or white onion, chopped large for texture and slow caramelization.
- Garlic: Crushed or minced, it provides the savory depth that underpins the curry flavor.
- Caribbean Green Seasoning: A blended mix of fresh herbs, including culantro, parsley, scallions, and garlic, acts as a marinade and flavor base.
- Scotch Bonnet Pepper (optional): One of the hottest Caribbean chilies, adds heat and fruity undertones. Use whole or halved based on your spice preference.
- Curry Powder: A blend of turmeric, coriander, cumin, fenugreek, and more. Use a Caribbean-style curry powder for authenticity.
- Black Pepper: Adds warmth and enhances the complexity of the curry spice.
- Mackerel in Tomato Sauce (Canned): A pantry staple, this is mackerel fillets packed in a rich tomato-based sauce. Look for brands like Brunswick or Grace.
- Water: Thins the curry sauce to desired consistency while allowing the flavors to meld.
- Tomato: Fresh, large pieces add texture and amplify the tomato sauce already in the canned mackerel.
- Cilantro: Chopped fresh at the end to brighten the dish, can be replaced with culantro for a bolder herbal note.
- Lime Juice: Squeezed in just before serving to balance and lift the dish.
Shopping Made Easy
- Canned mackerel in tomato sauce is available in most grocery stores—opt for BPA-free cans if possible.
- Curry powder and cumin seeds are pantry staples found in the spice aisle or international section.
- Scotch Bonnet peppers are sold fresh or pickled in Caribbean markets; substitute with habanero if needed.
- Fresh cilantro and lime juice brighten the dish—find them in the produce aisle.
Cooking Notes from the Kitchen
- Toast cumin seeds in oil until fragrant to build a deep flavor base.
- Keep heat low when cooking curry powder to bloom the spices without burning them.
- Use whole or halved Scotch Bonnet—avoid over-stirring to keep seeds from dispersing too much heat.
- Simmer briefly (about 4 minutes) to meld flavors without overcooking the fish.
- Stir in cilantro and lime juice off the heat to retain freshness and bright aromas.
Is this dish gluten-free?
Yes—just make sure your curry powder and green seasoning are gluten-free certified.
Can I omit the Scotch Bonnet pepper?
Absolutely! Leave it whole for mild spice or omit it for a completely heat-free version.
What can I serve with this curry mackerel?
Steamed rice, Paratha roti, boiled provisions, or even pasta work well to soak up the sauce.
Can I use fresh mackerel instead of canned?
Yes—but you’d need to cook it longer, add more liquid, and adjust seasoning accordingly.
How do I adjust the spice level?
Remove the seeds from the Scotch Bonnet for a milder effect or skip it entirely for no heat.
Curry Mackerel with Tomato Sauce
Description
A quick and flavorful Caribbean-style curry mackerel in tomato sauce with aromatic spices, perfect for an easy fish dinner over rice or roti.
Ingredients
Optional
Instructions
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Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
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Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
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Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil.
Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
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Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy!
Add more water if you want more gravy or sauce.
