Easy Canned Mackerel Fish Curry Recipe
A low carb, quick, and easy canned mackerel curry recipe made in minutes in a gorgeous curry sauce. With mild heat, this fish curry in a hurry is the perfect mid-week easy keto meal!
Servings: 2 people
Calories: 323kcal
Ingredients
- 4 oz Canned mackerel in olive oil (125g small tin) or extra virgin olive oil
- 1 tablespoon olive oil
- ½ red onion Halved and sliced
- 1 Courgette/Zucchini diced
- 2 mushrooms large
- 1 teaspoon ginger
- 1 tablespoon curry powder
- ½` teaspoon mild chilli powder
- 3 tablespoon tikka paste
- ⅓ cup full fat yogurt
- 14 oz tin chopped tomatoes (400g)
- 1 tablespoon peanut butter
- Seasoning (salt and pepper) to taste
- 1 lime juice only
- Fresh coriander/cilantro to garnish
- ½ tablespoon Sesame seed oil
Instructions
- Heat up the oil in a saucepan then gently soften the onion, courgette (zuchini), and mushrooms for 3 minutes.
- Add everything else except the tinned mackerel, fresh herbs and sesame seed oil then simmer for 5 minutes until the sauce is no longer grainy from the yogurt.
- Stir in the tinned mackerel in olive oil and simmer and stir for 2-3 minutes. Do not boil as you don't want to destroy the extra virgin olive oil benefits if using.
- Serve with a twist of lime juice, sesame seed oil and fresh coriander/cilantro leaves.
Video
Notes
- When heating up the mackerel, avoid boiling it as you don't want to destroy the properties and health benefits of the extra virgin olive oil
- If using mackerel in sunflower oil, I recommend draining it as it can trigger inflammation in the joints if eaten excessively
Nutrition
Calories: 323kcal | Carbohydrates: 16g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 290mg | Potassium: 633mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4191IU | Vitamin C: 32mg | Calcium: 257mg | Iron: 3mg