Mackerel with curry spices

Mackerel with curry spices

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Cooking time

Ready in 30-40 minutes

Skill level

Easy

Servings

Serves 6

Mackerel's firm, oily flesh is perfect for this tasty spice mix, from Nick Nairn

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
621
protein
47g
carbs
1g
fat
48g
saturates
8g
fibre
0g
sugar
0g
salt
0.78g

Ingredients

  • 6 medium mackerel, each weighing about 350g/12oz, cleaned, rinsed and dried
  • 4 tbsp Thai red curry paste
  • 3 tbsp olive oil
  • juice of 3 lemons
  • small handful of fresh coriander, roughly chopped

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Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
  2. Cut six 65 x 30cm sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
  3. Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel.

Recipe from Good Food magazine, March 2004

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kingnaylor's picture

Could you please give me the recipe what the mackerel is being served with?

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