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Jack mackerel pepper fish curry(Sri Lankan).

Jack mackerel pepper fish curry(Sri Lankan).

Tempered spices, fresh ground pepper, thick coconut milk makes this canned Jack mackerel recipe an easy fish curry to make.

 

Having canned fish in your pantry as a staple food item makes it a quick meal option as well, you can make a few tasty fish curry recipes and even appetizers(I have linked these recipes below)using the canned mackerel.

 

Budget-friendly, long storage life, full of omega fats, turn these canned fish into a Sri Lankan pepper fish curry.

The curry goes well with kiribath(milk rice) and even toasted bread if you are not tired of cooking, add a coconut sambol to mix and you’ve got yourself a meal to warm you inside out Sri Lankan style.

canned pepper fish curry.

You can also combine the canned fish recipe any type of flatbreads or rotis, rice and string hoppers

 

Can I make the canned pepper fish curry with tuna cans?

Yes, it’s possible to make the same fish curry using canned tuna but make sure they are tuna chunks and not tuna flake.

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!

Sri lankan pepper-coconut milk fish curry made with canned Jack mackerel. budget friendly and easy to make.

 

 

 

Beginner’s tips on making pepper fish curry.

  • Canned Fish tend to have a long shelf-life. Please make sure to check the expiry dates prior to purchase and avoid buying dented cans. 

 

  • To avoid the fish brine getting into any of your kitchen utensils, once you open the fish can, pour the fish brine directly into the sink drain followed by a few cups of hot water.

 

  • Since canned fish has a high level of sodium used for preservation, it is advisable to drain off the liquid prior to cooking.

 

  • Avoid using aluminum/metal cooking utensils due to the acid content of the Mackerel fish. Always use a wooden spoon too.

 

  • Avoid constant mixing whilst cooking as the Mackerel will tend to break apart due to its softness.

 

Utensils and appliances needed,

Chopping board and knife

Can Opener

Chopping Board & Knife

Clay Pot/heavy bottomed cooking utensil

 

More canned fish recipes!

 

Sri Lankan Canned Fish Curry (Tin Fish).

Canned Mackerel Fish Stir-Fry (Sri Lankan)

Deep-fried Sri Lankan Fish Cutlets

Sri Lankan Chinese Fish Rolls

Thai Canned Tuna Curry in Coconut Milk

 

Storing – Once cool you can store them in airtight glass pyrex container and refrigerate. use within 2-3 days.

Freezing – I would recommend not freezing the curry.

 

Heating – Ideally, Mackerel should be consumed on the same day once prepared. you can reheat over the stovetop, you can use the microwave but I would suggest not to use it as the curry can be messy when you heat in the microwave, especially this canned fish curry. 

 

You will definitely have a hard time getting rid of the fish smell from the microwave.

 

Stop food wastage.

Only make as much as you need, any leftovers can be used the following day for breakfast with milk rice or bread.

 

recipe difficulty rating.

 

How to make canned salmon 

pepper coconut milk curry.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

 

1 Tin of Canned Jack Mackerel

1-2 tablespoons of oil

1 medium-sized onion sliced

1-2 green chilli

1 medium-sized tomato sliced

2-3 pods of garlic sliced

1 teaspoon ginger

A few curry leaves(5-6)

1-inch piece of cinnamon

1/2 teaspoon of turmeric powder

1 teaspoon of curry powder

2 teaspoon coarse pepper powder

1/2 cup think milk(1/3 cup thick coconut milk mixed with 1 cup water)

1 cup of coconut milk

salt to taste

1 tsp lime juice

 

Method

Drain the liquid off the canned Mackerel(1 tin)and set aside.

Heat a clay pot or heavy-bottomed cooking pan over medium fire and pour in the oil(1-2 tbsp).

Add onion(1 medium, sliced), green chilli (1-2), tomato(1 medium, sliced), garlic (2-3 pods, sliced), ginger(1tsp minced) curry leaves (a few), cinnamon (1-inch piece), turmeric(1/2 tsp), curry powder(1 tsp) and finally the fresh pepper powder (1-2 tsp)and cook the ingredients in the pan over low heat while constantly stirring.tempered spices for the canned pepper fish curry.

 

keep the flame low and stir to avoid them burning or sticking to the pan for 2 minutes.spice paste for the canned fish curry.

 

 

Then add both, thin coconut milk(1/2 cup) and thick coconut milk(1 cup), season with salt and slow simmer while giving it a few stirs to combine all the spices with the coconut milk.

coconut milk gravy made for the pepper canned fish curry.

 

 

Cook the gravy for 7-10 minutes over medium fire and add the drained Mackerel pieces gradually into the simmering gravy.

Avoid breaking the large fish chucks at this point.

Reduce fire to low, cover with a lid and let the Mackerel cook for another 10 minutes until the color of the gravy changes and thickens.

adding the canned jack mackerel to the pepper gravy.

 

 

Season with salt if necessary add lime juice(1 tsp)to give it a slight sourness and your Jack mackerel pepper curry is ready. If you feel the fish chunks are big separate them into half.

cooked jack mackerel pepper curry.

 

Yield: 4

Jack mackerel pepper fish curry(Sri Lankan).

Jack mackerel pepper fish curry(Sri Lankan).

Easy canned jack mackerel pepper fish curry, a budget-friendly Sri Lankan fish curry made with canned fish.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 1 Tin of Canned Jack Mackerel
  • 1-2 tablespoons of oil
  • 1 medium-sized onion sliced
  • 1-2 green chilli
  • 1 medium-sized tomato sliced
  • 2-3 pods of garlic sliced
  • 1 teaspoon ginger
  • A few curry leaves(5-6)
  • 1-inch piece of cinnamon
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of curry powder
  • 2 teaspoon coarse pepper powder
  • 1/2 cup think milk(1/3 cup thick coconut milk mixed with 1 cup water)
  • 1 cup of coconut milk
  • salt to taste
  • 1 tsp lime juice

Instructions

    Drain the liquid off the canned Mackerel(1 tin)and set aside.

    Heat a clay pot or heavy-bottomed cooking pan over medium fire and pour in the oil(1-2 tbsp).

    Add onion(1 medium, sliced), green chilli (1-2), tomato(1 medium, sliced), garlic (2-3 pods, sliced), ginger(1tsp minced) curry leaves (a few), cinnamon (1-inch piece), turmeric(1/2 tsp), curry powder(1 tsp) and finally the fresh pepper powder (1-2 tsp)and cook the ingredients in the pan over low heat while constantly stirring.

    keep the flame low and stir to avoid them burning or sticking to the pan for 2 minutes.

    Then add both, thin coconut milk(1/2 cup) and thick coconut milk(1 cup), season with salt and slow simmer while giving it a few stirs to combine all the spices with the coconut milk.

    Cook the gravy for 7-10 minutes over medium fire and add the drained Mackerel pieces gradually into the simmering gravy.

    Avoid breaking the large fish chucks at this point.

    Reduce fire to low, cover with a lid and let the Mackerel cook for another 10 minutes until the color of the gravy changes and thickens

    Season with salt if necessary add lime juice(1 tsp)to give it a slight sourness and your Jack mackerel pepper curry is ready. If you feel the fish chunks are big separate them into half.

    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
    It’s free and on the blog, for you to try anytime.

    All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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