Jon Lewin


Jon Lewin


400g mackerel fillets  


4 tbsp coconut oil

½ tsp black mustard seeds

1 tsp cumin seeds                                                       

3 tsp roasted curry powder                                   

8 cloves of garlic (sliced)                                                                 1 red onion

(roughly chopped)                                                                          

2 fresh tomatoes (quartered)      

2 capsicums (quartered )                                                                            

½ cinnamon stick                                                            

2 sprigs fresh curry leaves                                                             

1 x 400ml tin of 

coconut milk

100ml fish stock 

juice of ½ a lime

1 tsp salt                                                           

1 tsp black pepper 


Take a frying pan and place on a medium to high heat, then add half the coconut oil. Once sizzling, add the mackerel, skin side down. 

Cook for 2-3 minutes until the skin has crisped up nicely. Turn over and fry for another minute. Take out and place on a chopping board.

Place the pan back on a medium to high heat and add the remaining coconut oil. When sizzling, add the mustard seeds. Once they start to spit, add the cumin seeds and curry powder. Fry for 1 minute then add the garlic, onion, tomatoes and capsicums. Fry for another couple of minutes, stirring. 

Add the mackerel to the pan with all the remaining ingredients except the lime juice and cook on a medium   really depends on the size of your fish. Check regularly and when the fish begins to flake apart, it’s done. 

Take off the heat and leave to cool for 2 minutes. Then add in the lime juice. Season to taste and finish with a handful of coriander leaves, if using, then serve.