Mackerel Dry Curry

Canned mackerel is extremely versatile, and it will go a long way in this exotic dry curry recipe. Dry curry stores well, so don't be afraid to make an extra batch or two!

Mackerel Dry Curry
Photographed by Takeshi Noguchi

Recipe by
Kyoko Honda




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 3)

  • 1 can mackerel (in water) (200 g)
  • [A]

    • 1/2 onion (coarsely minced) (90 g)
    • 1 tbsp ginger (minced)
    • 1 tsp garlic (minced)
    • 1 tsp cumin seed

      *If available.

  • 1 1/2 tbsp curry powder
  • [B]

    • 3 tbsp ketchup
    • 50 ml water
    • 2 tbsp grated cheese
  • 3 rice bowls cooked rice (hot)
  • 3 scallions (chopped)
  • 1 piece ginger (large; shredded)
  • 1 tbsp vegetable oil



Heat the vegetable oil in a pot over medium heat. Brown the ingredients listed under [A]. Sprinkle with curry powder and stir to coat.


Add [B] and the canned mackerel, including the liquid, to the pot. Use a wooden spatula to break up the mackerel and simmer for 5-6 minutes, until most of the liquid has evaporated.


Mix the rice with the chopped scallions and shredded ginger, then plate. Top with dry curry and garnish with scallion tips (not included in ingredients list) as desired.


[To store]
Store in a food storage bag. Will keep in the fridge for 4-5 days, or up to 2 weeks in the freezer.