Mackerel Soup

A delicious and easy-to-make Mackerel Soup! Perfect for a warm and cozy dinner on a cold winter evening. The creamy coconut milk balances well with the fresh tomato, making this soup so rich and savoury!


  • 1 tbsp coconut oil
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 Yukon Gold potato, diced
  • 2 cloves garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 3 tbsp curry powder
  • 1 tbsp sugar
  • 1 can diced tomatoes
  • 1 can full-fat coconut milk
  • 1 can (115g) Gold Seal Mackerel (Olive Oil), roughly chopped
  • ½ cup cilantro, roughly chopped to garnish
  • Fresh lime, to squeeze
  • Salt and pepper, to taste


  1. Melt coconut oil in a large soup pot over med-low heat.
  2. Add onion and cook until translucent. Add red pepper, potato, garlic, and ginger and cook for 3-5 minutes. 
  3. Add curry powder and cook until fragrant, 3 minutes. 
  4. Add sugar and diced tomatoes, season with salt and bring to a boil. Turn heat down to med-low to simmer and cook for 20 minutes or until potatoes are fork-tender. 
  5. Add coconut milk and mackerel and cook for 5 minutes. 
  6. Garnish with cilantro, a squeeze of lime and cracked black pepper.