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Grilled mackerel fillets with garam masala butter and fiery salad recipe

  • 4servings
  • 30minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, C, D, P
MineralsSilicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 tsp cumin seeds

  2. 1/4 tsp coriander seeds

  3. 6 black peppercorns

  4. 2 green cardamom pods

  5. 2 whole cloves

  6. Small piece cinnamon stick

  7. Pinch of ground mace

  8. Pinch of ground ginger

  9. 4 350g-400g mackerel, filleted and pin-boned

  10. 50g butter

  11. 450g ripe tomatoes, sliced

  12. 1 small red onion, thinly sliced

  13. 1 small garlic clove, chopped

  14. 1 medium-hot red chilli, deseeded and finely chopped

  15. 1/4 tsp ground cumin

  16. Juice of 1 lime

  17. Cayenne pepper

  18. 2 tbsp each roughly chopped fresh coriander and mint, plus extra coriander to garnish

Instructions Jump to Ingredients ↑

  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.

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