Mackerel in coconut milk

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Mackerel is a popular fish in the south of India and its firm texture makes it ideal for curries. This dish, Ayila Vattichathu, comes from Chennai and has the contrasting tastes of tart tamarind and sweet, creamy coconut. Here the mackerel is cooked on the bone, which adds to the flavour of the dish.


  • 675 g/172 lb cleaned mackerel
  • 30 ml/2


  1. Cut the fish into thick steaks about 5cm/2in thick, then cut into chunks.

  2. Heat the oil in a large, shallow frying pan over a medium heat and add the mustard seeds. As soon as they start to pop, add the onion and fry until it begins to br