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Mackerel and Eggplant Curry

Mackerel and Eggplant Curry

This curry can be made with most fish, or even vegetables for a vegetarian version.


  • 2 Tbsp tamarind
  • 1 lb mackerel filet
  • 1 tsp fennel seed
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 Tbsp coconut oil
  • 6 shallots, sliced
  • 4 cloves garlic, chopped
  • 1 tsp galangal or ginger
  • Fresh hot chile to taste
  • 1 stalk lemongrass
  • 1 tsp turmeric, ground
  • 1 small eggplant, cubed
  • 1 cup coconut milk
  • 2 tomatoes, sliced into eighths
  • ½ cups basil leaves


  1. 1

    Soak tamarind in ¼ cup boiling water and set aside. 

  2. 2

    Rinse mackerel filets and pat dry with a paper towel. Slice in half and place in a bowl. Mash fennel, cumin, salt and pepper in a mortar. Add ¼ cup water. Pour onto the fish and stir. 

  3. 3

    In a pot on low heat, cook shallots, garlic, galangal, chile and oil for 15 minutes until well-softened. Add lemongrass, turmeric, eggplant, coconut milk, tamarind and soaking water, with a pinch of salt. Bring to a boil and cook 15 minutes more. 

  4. 4

    Incorporate tomatoes, mackerel and marinade. Poach for 5 minutes. Add basil leaves, stir and, serve.

A variation of the Chicken Yassa from The Spice Trekkers Cook at Home