- 4 mackerel (ask your fishmonger to gut and wash them), heads removed
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- drizzle of rapeseed oil, vegetable oil or sunflower oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- rice, to serve (optional)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
For the masala paste
- 1 tsp cumin seeds
- ½ tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ½ tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 roasted red pepper, from a jar
- 2 garlic cloves
- thumb-sized piece ginger, peeled and roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 small onion, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp tomato purée
- 2 tbsp desiccated coconut
For the green yogurt
- 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
The same shape, but smaller than…
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 spring onions
For the pickled onions
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.