Masala mackerel

The strong flavour of mackerel can handle some spice, so we’ve paired it with aromatic cumin, coriander and fennel, fiery ginger and tangy pickled onions

Prep:20 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 783
fat 58g
saturates 16g
carbs 13g
sugars 10g
fibre 3g
protein 50g
salt 1.1g

Ingredients

4 mackerel (ask your fishmonger to gut and wash them), heads removed
drizzle of rapeseed oil, vegetable oil or sunflower oil
rice, to serve (optional)
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
2 tsp garam masala
1 roasted red pepper, from a jar
2 garlic cloves
thumb-sized piece ginger, peeled and roughly chopped
1 small onion, halved
1 tbsp tomato purée
2 tbsp desiccated coconut
250g pot natural yogurt
small bunch coriander, plus a few leaves to serve
2 limes, 1 zested, ½ juiced, 1 cut into wedges to serve
1 tsp sugar
2 spring onions
1 red onion, thinly sliced
½ lime, juiced
½ tsp sugar

Method

First make the masala paste. Tip the seeds into a dry frying pan, toast for 1-2 mins until aromatic, then tip into the small bowl of a food processor. Add the remaining paste ingredients, season with salt and whizz until everything is finely chopped and well combined. Add a splash of water and combine well.
Slash each mackerel a few times on each side. Rub the paste all over each fish, making sure you get into the slashes. Cover with cling film and chill for 1 hr, or overnight if you like.
For the yogurt, combine the ingredients in the small bowl of your food processor, season well and chill until ready to serve. Put the ingredients for the pickled onions in a bowl. Massage the lime juice and sugar into the onion rings for 1-2 mins, then cover and set aside at room temperature to pickle for 30 mins, or overnight if you prefer.
If serving with rice, make sure you have this on the go. Heat the grill to high. Put the mackerel on a baking tray lined with foil. Drizzle with a little oil and grill for 5-6 mins each side, or until the flesh is cooked through – it should easily slide away from the bones when pushed with a knife.
To serve, arrange the fish on a platter. If the yogurt has thickened, loosen it with a drizzle of water – it should be like single cream. Drizzle it over the fish, then top with pickled onions, coriander leaves and lime wedges. Serve the rice on the side, with extra green yogurt sauce.