Aloo Machari Ke Tarkari Fiji Style | Canned Mackerel & Potato Curry


  • 1 (15 oz) can Mackerel 
  • 4 medium potatoes, peeled and quartered
  • 1 medium onion, sliced
  • 2 medium tomatoes, chopped
  • 4-5 cloves of garlic, crushed
  • 1 inch piece of ginger, peeled & crushed
  • 2-3 sprigs of curry leaves
  • 1 tbsp Fiji or Garam Masala
  • 1 tsp turmeric 
  • 1 tsp cumin seeds
  • 1 tsp chilli powder (or to taste)
  • 1/4 tsp asafetida
  • 1 tbsp tamarind pulp
  • 1-2 tbsp oil 
  • salt to taste
  • cilantro 
  • 1-2 cups of water (or as desired)


  1. Remove bones from fish fillets and break up into smaller chunks if desired
  2. On high heat, in a heavy bottom pan, heat oil. 
  3. Once hot add tomatoes and onions. Cook until soft (2-3 mins).
  4. Add crushed garlic and ginger. Cook approximately 1 minute
  5. Add curry leaves and all spices. Cook 2-3 minutes. Add a little water if needed
  6. Add potatoes and salt. Cook covered for 5 minutes
  7. Add fish and tamarind along with some water. Cook covered for 10-15 minutes, stirring occasionally. 
  8. Check to see if potatoes are cooked through. Add cilantro and adjust salt as needed. Smash a few potatoes to thicken up the gravy. 
  9. Turn off heat and serve hot with basmati rice, radishes, and green chilies if desired. 

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