Mackerel and sweetcorn curry

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Serves: 4

By ruthosaurus

(1 Vote) 2


  • 1 tbsp vegetable oil

  • 1 tsp turmeric

  • 2 tins mackerel in brine

  • 1 cinnamon stick

  • 1 tsp cumin seeds

  • 5 cardamom pods

  • 1 tin tinned sweetcorn

  • 1 small onion

  • 1 pinch black peppercorn

  • 400g tinned chopped tomatoes


  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 turmeric) and onion.
  3. Cook until the onion softens (but don't let it brown) and then add the mackerel, sweetcorn, turmeric, 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 ingredients to the curry and serve up when the rice is done.

Additional Information

  • Make Ahead

  • Can Freeze

  • indian

  • Fish

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

  • Dairy Free

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  • thx1138 20/10/10 17:42

    I forgot to comment!! I made this yesterday for supper. It was simple and delicious and appealed hugely to ds and is friend. I had the left overs for lunch today - tasted even better. DH was a bit disappointed at the lack of spice but that is easily remedied with a few chillies thrown in to the spice mix next time. Will deffo make this again.

  • ruthosaurus 18/10/08 15:42

    This is a brilliantly tasty one pot dish and can be made from store-cupboard ingredients (which makes it easy to increase quantities for freezing too). Good for credit crunch-hit families as well as impoverished students in bedsits, it's also very very cheap and nutritious.