newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


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