Mackerel and Red Curry

This is a very tasty dish. The flavours are bold and strong, jumping off of the spoon and right into your mouth. Mackerel is in the same family as tuna, and therefore a bit oilier than most other types of fish. But knowing that can be a huge benefit when cooking with mackerel. Knowing what herbs, spices, and ingredients go well with oily proteins can really increase the flavour profile. An additional benefit to keep in mind is that oily fish have 5 to 6 times more Omega-3 than white fish, meaning it helps keep your heart rhythm steady, your blood flowing, and your blood triglycerides down. Another health benefit of mackerel, they are rich in Vitamins A and D. Lastly, mackerel are prolific spawners in the wild, with females typically laying between 300,000 and 1,500,000 eggs. Which means that they are one of the most sustainable fish in the sea.

Serving Information

Prep. Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people


3 whole mackerel
1 cup coconut milk
6 kaffir lime leaves
1 tablespoon palm sugar
1 tablespoon fish sauce
4 ounces red curry
1 tablespoon coconut oil
handful of fresh basil (optional)
1/8 of thin sliced red bell pepper


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