Ingredients
- 2 tbsp butter
- 1 onion, diced
- 6 cloves garlic, minced
- 2 tbsp grated ginger
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1/4 tsp cayenne
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 13.5oz can full fat coconut milk
- 1 14.5oz can diced tomatoes
- 2 15oz cans mackerel
- Fresh cilantro or parsley, to garnish
Instructions
- Melt butter on medium heat and sauté diced onion until translucent, about 5 minutes.
- Add minced garlic and grated ginger. Sauté until fragrant, about 30 seconds.
- Stir in the turmeric, cumin, coriander chili powder, cayenne, salt, and pepper. Toast spices about 30 seconds, until fragrant.
- Add the coconut milk, diced tomatoes, and mackerel. Stir to combine, break up larger pieces of fish, then simmer until sauce thickens, about 10 minutes.
- Garnish with fresh parsley or cilantro, then serve over rice or with naan.
Notes
- Canned mackerel can be substituted with fresh or frozen fish.
- While the curry sauce masks most of the fishy flavor, if you’re looking for less fishy options, tilapia, flounder, Pacific whiting, or other white fish are much more mild.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Indian
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Pescatarian