Sri Lankan Canned Mackerel Curry: A Family Favourite
A Homestyle Sri Lankan Classic You Won’t Find in Restaurants
There are some dishes so deeply woven into the fabric of family life that they rarely make it beyond the home kitchen. Sri Lankan Canned Mackerel Curry is one of those dishes. You won’t find it on a restaurant menu, nor will it make an appearance on a grand Sri Lankan dinner banquet. But if you’ve ever been invited to a regular weekday meal with a Sri Lankan family, there’s a good chance you’ve encountered this humble yet deeply satisfying curry. It’s quick to prepare, packed with flavour, and easy on the budget, qualities that make it a staple in many homes.
For me, this curry is pure comfort. It was often on the table when I ate with my Sri Lankan friends as a child. For years, I had forgotten about it until one day, it came back into my consciousness, like a long-lost melody. Since then, it has become one of those dishes I make occasionally, just for the sheer delight of it.
For those who hesitate at the thought of canned fish, this might just be the dish that changes your mind. The rich, spiced gravy melds beautifully with the soft mackerel, turning the humble canned fish into a dish worthy of appreciation.
This curry is best served with rice, coconut roti, or string hoppers, accompanied by Lunu Miris and a vegetable side, perhaps a mallung or a dry bean curry, to round out the meal.
Lunu Miris: The Essential Sambal
Lunu Miris is an everyday Sri Lankan sambal, and it would be unusual not to have a small bowl of this on the table at most meals. One of my favourite breakfasts, after cooking a spread of Sri Lankan dishes for a gathering the evening before, is to enjoy some lunu miris with pol roti, pol sambol, and a boiled egg the next morning. In fact, this was the first breakfast I ever ate in Sri Lanka.
My friend Erica, who was living in Sri Lanka at the time, had picked me up from the airport the night before. In those days, during the civil war, no one was allowed to enter the airport if you weren’t travelling. We had to meet beyond the razor-wire perimeter, where the military presence was heavy. It had been a long, tense night navigating customs and security, so by the time we arrived, we collapsed into sleep.
I woke early, as I always do when travelling, eager to see the country in the morning light. I sat on the steps reading a Buddhist text I found in my room, enjoying the tranquil morning. A gentle Sri Lankan man, part of the household staff, approached and silently offered me breakfast and tea, using only hand gestures as I was poorly prepared with Sinhala. Not long after, he returned with freshly made pol roti, a small mound of lunu miris and pol sambol, and a welcome cup of Sri Lankan tea, it was bliss.
We all have golden memories, moments that leave a deep impression both in the moment and as the years pass. This is one of mine. After the stress and uncertainty of entering a country at war the night before, that quiet, warm welcome at dawn was something truly beautiful.
Lunu Miris Recipe
Lunu Miris is a simple but potent sambal made from chili, onion, lime, and Maldive fish. It adds a bold, fiery kick to any meal.
Ingredients
2 Tbsp dried Kashmiri chilies - ground
1Red onion, finely chopped or 1/2 large onion
2 Fresh red chilies finely diced
1 Tsp Pepper blend or freshly ground black peppercorns.
1 tsp Maldive fish flakes (optional)
1 tsp salt (or to taste)
Juice of 1/2 a lime (or to taste)
1/2 tsp sugar (optional, to balance heat)
A few sprig of young curry leaves
Method
Combine all ingredients and allow to sit to allow the flavours to seep into each other. If the sambal is too dry after some time, add some more lime or lemon juice.
Adjust seasoning as needed.
Serve fresh alongside roti, rice, or string hoppers.
Instant String Hoppers: A Quick Meal Solution
String hoppers are traditionally made fresh, but instant versions are now widely available in Asian and Indian grocery stores. These are a fantastic way to get a meal on the table quickly, especially when paired with this mackerel curry. To prepare instant string hoppers, simply soak them in boiling water for a few minutes, drain, and they are ready to serve.
Sri Lankan Canned Mackerel Curry
Ingredients
2 Tbsp coconut oil
1 (425g) can of mackerel in brine
1/4 large onion, finely diced
5 garlic cloves, finely sliced
3 long green chillies, split
A few stems of curry leaves
1 pandan leaf, cut into batons
1/2 tsp ground turmeric
1/8 tsp fenugreek seeds
2 tsp Sri Lankan curry powder
1 tsp pepper mix (see note below)
12 tsp salt (to taste)
Handful of cherry tomatoes, halved (or larger tomatoes, cut into large dice)
Juice of 1/2 a lemon (or to taste)
Pepper Mix
(Optional, but Recommended)
My pepper mix is a spice blend designed to create a punchy and deeply aromatic pepper. It consists of equal parts white and black peppercorns, along with Java long pepper, all ground together in a spice grinder. Once finely ground, an equal part of lemon pepper is added to the mix. If you would like to make this blend, you can follow these steps, or simply use freshly ground white or black pepper as a substitute.
Method
Heat the coconut oil in a medium-hot pan. Add the diced onion and sliced garlic, sautéing until they take on a golden hue.
Add the split green chillies, curry leaves, and pandan leaf (rampe), stirring for another 2 minutes to release their fragrance.
Stir in the turmeric, fenugreek seeds, curry powder, and pepper mix, cooking for another 2 minutes to toast the spices.
Add the tomatoes and the canned mackerel, including the brine. Stir gently to combine.
Taste for salt at this stage, depending on the saltiness of the mackerel, you may need to adjust.
Cover with a lid and let the curry simmer gently for about 5 minutes. Avoid over-stirring, as you want to maintain the integrity of the fish.
Adjust the balance of flavours with fresh lemon or lime juice.
Garnish with extra fresh curry leaves, and if you have them growing in your garden, a sprinkle of Centella asiatica (Gotu Kola) leaves for added freshness.
A word of caution, once you add the mackerel, handle the curry gently. Stirring too much will break the fish apart, and part of the appeal of this dish is keeping the pieces intact, allowing the sauce to gently seep into the flesh. I prefer to split the fish down the centre, ensuring that the curry sauce penetrates without completely breaking it apart.
This curry is also making an appearance in an upcoming Apéro post, where I am using it in a completely different way. Keep an eye out for that one. I’ve written previously about my love of Sri Lanka and it’s aromatic cuisine, I’ll include these links for you to explore.
If you haven’t already subscribed to Spice Chronicles, I’d love you to, it really does make a difference. You might also like to check out my project where I am cooking my way through Marcella Hazan’s cookbooks, doing exactly what she says, it’s called Cooking with Marcella, do join me.
©Lisa McLean 2025
The curry sounds delicious, Lisa - and quick to make too!
We always have canned sardines on hand (for some reason, most supermarkets offer great deals on them), but we don't often stock up on mackerel. Do you think sardines would work here? But the texture would be different.