Mackerel and Beans in Curried Tomato Sauce

Introduction

You make this by emptying three tins into a saucepan, adding curry powder, and simmering for 5 to 10 minutes. The beans give it body, the mackerel adds richness, and the curried tomato sauce makes it substantial enough for a fast lunch or light dinner.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 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: chickpeas stay firmer and nuttier, while kidney or black eye beans give you a softer, creamier texture.
• Change the tomatoes: chopped tomatoes make a looser, more even sauce, while plum tomatoes leave larger pieces and a chunkier finish.
• Change the curry powder: use less than 1 teaspoon for a milder sauce, or increase it slightly for a deeper, warmer spice profile.
• Change the final texture: lightly mash some of the beans in the saucepan during simmering if you want a thicker, more stew-like sauce.

Tips for Success

• Drain the beans well so the sauce stays tomato-forward instead of diluted.
• If you use plum tomatoes, break them up with a spoon once they hit the pan so the sauce cooks evenly.
• Bring everything fully to the boil before covering; that shortens the simmer time and heats the mackerel through properly.
• Stir occasionally as it simmers because tomato-based mixtures can catch on the bottom of the pan.
• Add salt carefully at the end, since the beans, tomatoes, and mackerel can already bring enough seasoning.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it in a sealed freezer-safe container for up to 2 months, though the beans will soften more after thawing.

Reheat on the stovetop over medium-low heat for 4 to 5 minutes, stirring now and then, until hot throughout. You can also microwave it in a covered bowl in 30-second bursts, stirring between each, until evenly heated.

FAQ

Can you use a different type of bean?

Yes. Kidney beans, chickpeas, black eye beans, and soya beans all work, but the texture changes slightly depending on how firm the bean is.

Do you need to drain the tomatoes or the mackerel?

No. Only the beans get drained; the tomato liquid and the sauce from the mackerel help form the finished sauce.

How do you make the sauce thicker?

Simmer it uncovered for a few extra minutes, or mash a small portion of the beans into the sauce while it cooks.

Can you double the recipe?

Yes. Use a larger saucepan and give it a few extra minutes to come to the boil so everything heats through evenly.