Pressure-Cooked Indonesian Spiced Mackerel Stew

Name: Pressure-Cooked Indonesian Spiced Mackerel Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g mackerel fillets, skin on, cut into 4 chunks; 1 tbsp vegetable oil; 1 medium onion, finely sliced; 4 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 red bird's eye chilies, thinly sliced; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp smoked paprika; 1 tsp tamarind paste; 400 ml canned diced tomatoes; 300 ml water; 1 tsp palm sugar or brown sugar; 2 kaffir lime leaves (optional); 100 g green beans, trimmed and halved; 1 medium carrot, sliced thin; Salt to taste; Fresh coriander leaves, chopped (for garnish); Cooked jasmine rice, to serve

This stew features tender mackerel simmered with fragrant Indonesian spices in a rich, tangy tamarind broth. The pressure cooking intensifies flavors and softens the fish quickly, creating a warm, budget-friendly lunch.

Prep15 minCook20 minTotal35 minServes4Difficultymedium

Method

How to make it

01
Heat the vegetable oil in a pressure cooker over medium heat. Add the sliced onion and cook until translucent and soft, about 5 minutes.
02
Stir in the minced garlic, grated ginger, and sliced chilies. Cook for 1 minute until fragrant.
03
Add ground coriander, turmeric, and smoked paprika. Stir continuously for 30 seconds to toast the spices gently.
04
Pour in the canned diced tomatoes, water, tamarind paste, and palm sugar. Add kaffir lime leaves if using. Stir to combine and bring to a gentle simmer.
05
Carefully add the mackerel chunks to the stew, nestling them into the sauce. Lock the lid on the pressure cooker.
06
Cook under high pressure for 8 minutes. Release the pressure naturally for 5 minutes, then quick-release any remaining pressure.
07
Open the lid and add the green beans and carrot slices. Simmer uncovered over medium heat for 5 minutes until the vegetables are just tender and the sauce thickens slightly.
08
Season with salt to taste. Serve the stew hot over jasmine rice, garnished with fresh coriander leaves.

From the editor

Cooking tips

If you don’t have a pressure cooker, simmer the stew covered for 30 minutes, adding the mackerel last and cooking gently until tender.
Substitute mackerel with sardines or another firm oily fish for a similar texture and flavor profile.
For a milder stew, reduce the bird's eye chilies or omit entirely, adding more paprika for color.
Make the tamarind paste yourself by soaking 1 tablespoon tamarind pulp in 3 tablespoons warm water for 10 minutes, then straining.

Published May 2, 2026