Mustard and Coconut Mackerel Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A tangy fish curry with earthy mustard and creamy coconut milk, simmered to perfection with aromatic spices. This bangladeshi-inspired seafood ready in about 50 minutes pairs mackerel fillets, tablespoons yellow mustard paste, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs mackerel fillets
• 3 tablespoons yellow mustard paste
• 1 cup full-fat coconut milk
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 teaspoon, grated ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 medium, chopped tomato
• 1/2 cup fish stock
• 1 teaspoon, plus more to taste salt
• 2 tablespoons, chopped fresh cilantro
• 2 tablespoons vegetable oil

Instructions

1. Step 1: Pat the mackerel fillets dry with paper towels and season both sides with 1/2 teaspoon salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the mackerel fillets and cook for 3-4 minutes per side until golden brown and just cooked through; remove and set aside.
2. Step 2: In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the 1 medium onion, finely chopped, and cook over medium heat for 5 minutes until softened and golden. Add the 2 cloves garlic, minced, and 1 teaspoon fresh ginger, grated, along with 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander; cook for 1 minute until fragrant.
3. Step 3: Stir in the 1 medium tomato, chopped, and cook for 3 minutes until the tomato breaks down. Add the 3 tablespoons yellow mustard paste and cook for 1 minute, stirring constantly to prevent burning. Add the 1 cup full-fat coconut milk and 1/2 cup fish stock, then return the mackerel fillets to the skillet, nestling them into the sauce. Simmer uncovered for 8-10 minutes until the sauce thickens and the fish is cooked through.
4. Step 4: Stir in the remaining 1/2 teaspoon salt and 2 tablespoons fresh cilantro. Serve hot with steamed rice.