Grilled spiced mackerel with creamy cucumber

Method

1. Light the barbecue, if using. Cut 3 diagonal slashes into the skin on both sides of each fish. Mix together the lemon juice, garam masala, chilli powder, yogurt and a pinch of salt. Place the fish in a dish and rub with the marinade. Cover and chill for 20-30 minutes.
2. To make the creamy cucumber, whisk the yogurt and crème fraîche in a bowl with a pinch of salt. Mix in the cucumber and, if necessary, thin with a little water. Season to taste.
3. If you’re not using a charcoal barbecue, preheat 2 griddle pans or 1 large griddle pan over a medium heat (or preheat a gas barbecue to medium) and brush the grill or pan with the sunflower oil. Remove the mackerel from the marinade and barbecue or griddle for 8-10 minutes each side or until cooked through. Serve with lemon wedges, to squeeze over.