Chilli-seared mackerel

Chilli-seared mackerel

By
From
Reza’s Indian Spice
Serves
4

There are times when nothing hits the spot quite like fried fish, served with khichri (lentils and rice) and dollops of yogurt. This is Indian comfort food, which for me conjures up memories of holidays at my grandparents’ home on the western Ghats. This recipe works equally well given a European twist, with Beetroot and Radish Salad. I love the spicy fish contrasted with the sweet, earthy flavours of roasted beets and the peppery crunch of radish. I’ve been using a lot of rapeseed oil lately; it’s a good one for searing as it has a high smoke point.

Ingredients

Quantity Ingredient

For the marinade

Quantity Ingredient
4 garlic cloves, grated
1 tablespoon grated root ginger
1 teaspoon chilli powder
1 teaspoon turmeric
2 tablespoons lime juice
salt

For the mackerel

Quantity Ingredient
850g mackerel fillets
rapeseed or vegetable oil, to shallow-fry
lime wedges, to serve

For the chilli paste

Quantity Ingredient
8 green chillies, deseeded
3 whole green chillies
2 teaspoons ground coriander
2 teaspoons ground cumin

Method

  1. Mix all the ingredients for the marinade in a small mixing bowl. Place the mackerel fillets in a large, shallow dish and coat them evenly with the marinade mixture. Cover with cling film and refrigerate for 30 minutes.
  2. Meanwhile, prepare the chilli paste. In a small blender, process together the chillies, coriander, cumin and a pinch of salt with a small quantity of water to a very smooth paste.
  3. After 30 minutes, remove the fish from the fridge and evenly coat the fillets with the chilli paste.
  4. Heat the oil in a large, wide frying pan over a medium-high heat. Fry the fish, skin side down, for three minutes (it is best to do this in batches of three). Turn the fish and continue to fry for a further three minutes. Remove from the pan and drain on kitchen paper. Serve, piping hot, with lime wedges for squeezing.
Tags:
Indian
spice
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