Spice up mackerel fillets with this Indian-inspired recipe.
Ingredients
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 6 black peppercorns
- 2 green cardamom pods
- 2 whole cloves
- Small piece cinnamon stick
- Pinch of ground mace
- Pinch of ground ginger
- 4 350g-400g mackerel, filleted and pin-boned
- 50g butter
For the fiery salad
- 450g ripe tomatoes, sliced
- 1 small red onion, thinly sliced
- 1 small garlic clove, chopped
- 1 medium-hot red chilli, deseeded and finely chopped
- 1/4 tsp ground cumin
- Juice of 1 lime
- Cayenne pepper
- 2 tbsp each roughly chopped fresh coriander and mint, plus extra coriander to garnish
Method
- 1. Make the garam masala. Heat a heavy-based frying pan. When hot, add the whole spices and shake for a few seconds until aromatic. Grind to a powder and mix in the mace and ginger.
- 2. Make the salad. Layer the tomatoes and onion in a dish, sprinkling each layer with a little garlic, chilli, cumin, lime juice, salt, cayenne pepper and herbs.
- 3. Preheat the grill to high. Make 4-5 shallow, diagonal slashes in each mackerel fillet. Melt the butter in a pan, add the masala, and brush it over the fish. Season lightly with salt and cayenne pepper and place skin-side up on a lightly-oiled baking tray. Grill on one side for 3 minutes until just cooked. Serve with the salad and pilau rice, garnished with coriander.
Nutritional info
Per serving: 836kcals, 63.3g fat (17.4g saturated), 62.4g protein, 5.2g carbs, 4.5g sugar, 0.8g salt
Wine Recommendation
Wine note: a simple, fresh Sauvignon Blanc will do nicely.