Mackerel and Bean Tomato Curry Stew

Introduction

You make this stew from three tins, 1 teaspoon of curry powder, and 15 minutes on the stove. The tomatoes and mackerel in tomato sauce build the base quickly, while the beans turn it into a filling lunch or light dinner for one or two.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 1-2 servings

Ingredients

• 1 tin (400 g / 240 g drained) beans (kidney, soya, black eye, chickpeas, etc.) in brine
• 1 tin (400 g) tomatoes (chopped or plum)
• 1 tin (120 g) mackerel fillets in tomato sauce
• 1 tsp curry powder (or to taste)
• Salt
• Pepper
• Anything else to taste

Instructions

1. Open all the tins. Drain the liquid from the beans.
2. Add all ingredients into a saucepan.
3. Bring to the boil, then cover and simmer, stirring occasionally, until hot enough to eat (5-10 minutes).

Variations

• Change the beans to chickpeas if you want a firmer, less creamy bite that holds its shape well in the stew.
• Use black-eyed beans instead of kidney beans for a softer texture and a milder bean flavor that lets the curry powder stand out more.
• Use plum tomatoes instead of chopped tomatoes if you want a looser sauce with larger tomato pieces; break them up with a spoon as they simmer.
• Increase the curry powder above 1 teaspoon if you want a stronger, warmer spice profile and a deeper curry flavor.
• Stir in a handful of spinach during the simmer if you want extra bulk and a greener, softer finish without changing the method much.

Tips for Success

• Drain the beans well so the stew tastes of tomatoes and curry rather than diluted brine.
• If you use plum tomatoes, crush them in the pan as they heat so you do not end up with large cold pieces in the middle.
• Stir gently once the mackerel goes in if you want bigger fish pieces; stir more firmly if you want it broken through the sauce.
• Start with the 1 teaspoon curry powder, then taste near the end and adjust salt, pepper, or anything else to taste.
• The stew is ready when it is bubbling all the way through and the beans are hot in the center, not just warm around the edges.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. You can freeze it in a sealed freezer-safe container for up to 1 month, but the mackerel will soften more after thawing.

Reheat on the stovetop over medium-low heat, covered, for 5-7 minutes, stirring once or twice, until fully hot. You can also microwave it in a covered bowl in 1-minute bursts, stirring between each burst, until steaming throughout. If frozen, thaw it in the fridge overnight before reheating for the most even texture.

FAQ

Can you use any kind of tinned beans?

Yes. Kidney beans, chickpeas, black-eyed beans, and similar tinned beans all work here, though firmer beans like chickpeas give you more texture.

Can you make it hotter?

Yes. Increase the curry powder or add chili as part of the “Anything else to taste” ingredient if you want more heat.

Can you use mackerel not packed in tomato sauce?

Yes, but the stew will be less rich and slightly less sweet. If you use plain tinned mackerel, the tomato tin will need to carry more of the flavor.

Can you make this ahead?

Yes. You can cook it a day ahead and chill it once cooled, and the flavor will settle in well overnight. Reheat it gently so the mackerel does not break down too much.