Spicy and aromatic red Thai curry with mackerel


An immensely popular dish in Thailand, the red curry is made by cooking vegetables, meat, or seafood in spicy red curry paste and coconut milk. The dish is a flavour bomb which tempts you to go for more helpings.


4 mackerel

Black pepper powder as required

For the red Thai paste

4 red chilli peppers

5 ginger pieces

10 cloves garlic

10 finely sliced pieces of galangal (similar to ginger which is used in Thai cuisine)

1/2 cup lemon grass

1/2 spring onion

1/2 cup coriander stem

6 dried chillies

1 lime leaf

1/2 tbsp cumin powder

1/2 tsp turmeric powder

Salt as required

Water as required

For the gravy

2 cups second extract of coconut milk

4 tbsp Thai curry paste

1 tbsp fish sauce

1 tsp brown sugar

Lime leaf

1 cup first extract of coconut milk


In a blender, add the red chili peppers, ginger, garlic, galangal, lemongrass, spring onion, coriander stem, dried chilies, a lime leaf, cumin powder, and turmeric powder, salt and some water

Grind everything into a smooth paste

In a pan, add the second extract of coconut milk

When the coconut milk gets heated up, add 4 tbsp of previously prepared Thai red paste

Add fish sauce and brown sugar

Stir well

When this gravy is boiled, add sliced lime leaf and the first extract of the coconut milk

Heat oil in another pan

Add the mackerel fillets marinated with black pepper powder

Fry the fish fillets

Add the fried fish in the red Thai curry

The dish is extremely aromatic and the spices add tons of flavour to it.