I’ve tried a lot of mackerel curries like this in India where large kingfish mackerel are usually used. The fish are cut into pieces through the spine and then cooked on the bone.
I was served a mackerel curry once when smaller mackerel, like the ones we get in the UK were used. That time, the fish was also cooked on the bone.
It was amazing but those small bones were sure annoying and the meal was difficult to eat.
I cook this mackerel curry differently for that reason. Not only is it easier to eat, it’s also safer for people to eat without the worry of them choking on a bone.
The mackerel is filleted and then the bones and heads are wrapped into cheesecloth to cook and flavour the coconut milk sauce.
This mackerel curry is usually a lot spicier. In fact, more often than not it’s red from all the curry powder added.
I’ve toned it down a lot for my family but I do love the spicier versions. Feel free to add more chilli powder if you like the heat.
If you love mackerel, you might also like to try this delicious Bangladeshi mackerel snack.