1970s student mackerel and sweetcorn curry

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Serves: 4

By ruthosaurus



  • 1 tbsp vegetable oil

  • 1 tsp turmeric

  • 2 tins mackerel in brine

  • 1 cinnamon stick

  • 1 tsp cumin seeds

  • 5 cardamom pods

  • 1 400g tin chopped tomatoes

  • 3 black peppercorns

  • 1 small onion

  • 150g tinned sweetcorn


  1. Chop the onion and open the tins (drain the mackerel and
    sweetcorn but not the tomatoes).
  2. In a medium saucepan or heavy-bottomed pan (I use a Le Creuset-style thing) heat the oil and when hot add the whole spices (not the tumeric) and onion.
  3. Cook until the onion softens (but don't let it brown) and then add the mackerel, sweetcorn, tumeric, tomatoes and salt to taste.
  4. Cook together for about 15 minutes and then check the seasoning. The longer you cook this for the nicer it will be but it's fine after about 15 mins. I like to cook it for about half an hour but often don't get time!

Handy Hint

If you are having this with brown basmati rice, put the rice on before you start cooking this dish. If you are having white basmati rice, put the rice on after you have added the tinned ingerdients to the curry and serve up when the rice is done.

Additional Information

  • Can Freeze

  • Make Ahead

  • indian

  • Fish

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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