Mackerel Vindaloo Curry

Make a traditional Goan-style Vindaloo in under 30 minutes using our Vindaloo Curry Pack. 

By Kevin Fernandez
2 min read
Rafi's Mackerel Vindaloo Recipe

Serves: 2 - 3/4 - 6 Ready in: 30 minutes

Introduction

Rafi’s Vindaloo Curry Pack has an abundance of bold flavours such as garlic, tamarind, aromatic spices and tangy vinegar.

Goa is on the coastline of India so fish is commonly used in cooking. This recipe takes the Vindaloo back to its Goan roots. Cut the mackerel into steaks so the fish holds its shape and adds more flavour to the sauce.

Ingredients

 Serves 2 - 3

Serves 4 - 6
Vindaloo Curry Pack (Serves 2 - 3) Vindaloo Curry Pack (Serves 4 - 6)
500g mackerel 1kg mackerel
175ml water 300ml water
200g (1/2 tin) Tinned Tomatoes 400g Tinned Tomatoes
1 tbsp Tomato Puree 2 tbsp Tomato Puree
1 tbsp Cider Vinegar 2 tbsp Cider Vinegar
50g frozen peas 100g frozen peas
1 tsp sugar 2 tsp sugar
1/2 lemon 1 lemon
Coriander to garnish Coriander to garnish
Salt to taste  Salt to taste

Instructions

  1. Prepare your mackerel by cutting it into steaks. Simply slice the mackerel into chunky steaks with the skin and bones intact. Cutting mackerel into steaks is a great way to add more flavour to your dish and for the fish to hold its shape.

  2. Empty the Vindaloo Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.

  3. Add the water, tinned tomatoes, tomato puree, vinegar and sugar. Stir, cover and cook for 5-10 minutes.

  4. Stir then cook the sauce for a further 10 minutes - the fish doesn't take long to cook so it's important to make sure the sauce is cooked before adding the fish. If it starts looking dry, add a splash of water.

  5. Add the peas and mackerel, coating the in the sauce. Season with salt, add a squeeze of lemon juice, cover and cook for 2-3 minutes.

  6. Check the fish is cooked by taking the biggest piece and checking if it's opaque and beginning to fall apart. It's important to note that the fish will still be cooking in the pan so beware of overcooking.

  7. Once the fish is cooked, garnish with coriander. Ready to serve, enjoy!

You will need

Written by

Kevin Fernandez

Rafi’s son, Kevin joined in 2004 when the York shop opened, although he remembers the day the family were stacking shelves in the first shop in Sudbury. Kevin has inherited his mum's passion for cooking and teaching people about Indian food. Kevin now manages the business, nurturing his mother's legacy and sharing his passion for great food.

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