Masala Mackerel with Cumin Spiced Mushy Peas

The cumin spiced mushy peas in this recipe are both simple and delicious.
By Reena Pastakia

Masala Mackerel Recipe

I had never cooked with oily fish before and I was surprised at how well they went with the masala paste – you can still taste the fish through the spices. Also the tomato garnish looked like jewels on the beautiful blue skin and so I got good feedback for presentation.

Masala Mackerel with Cumin Spiced Mushy Peas
 
Prep Time
Cook Time
Total Time
 
The cumin spiced mushy peas in this recipe are both simple and delicious.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 2 mackerel (or 4 fillets)
  • 0.5 teaspoon ground cumin
  • 0.24 teasapoon ground cinnamon
  • Pinch ground cloves
  • 2 cloves of garlic
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt
  • 0.25 teaspoon chilli powder
  • 0.25 teaspoon turmeric
  • 0.5 tablespoon sunflower oil
  • 20 grams unsalted butter
  • 2 vine tomatoes
  • 5 grams coriander
  • 20 grams plain flour
  • 50 millilitres milk
  • 1 tablespoon lemon juice
For the mushy peas
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon mustard seeds
  • 350 grams peas (fresh or frozen)
  • 25 grams unsalted butter
  • Salt
  • Black pepper
Instructions
  1. Put the ground cumin, ground cinnamon, ground cloves, garlic, salt, black pepper, chilli powder, turmeric and sunflower oil into a bowl. Mix to form a smooth paste.
  2. Chop the coriander, garlic and two tomatoes. Put coriander and tomatoes to one side. Keep a little coriander in a separate bowl.
  3. Fillet and pin bone two mackerel.
  4. Coat the mackerel fillets with milk and dip into seasoned flour.
  5. Melt 10 g unsalted butter in a frying pan.
  6. Add half of the the masala paste. Stir and cook for a minute or so. Add fillets skin side down and cook on both sides. Remove from the pan.
  7. Add the remaining 10g of unsalted butter to the pan and repeat with the remaining paste and fillets.
  8. Add the tomatoes, the majority of the coriander and lemon juice to the pan and lightly cook.
  9. Pour the tomatoes and coriander over the cooked fish. Garnish with the reserved coriander.
  10. Serve.
For the mushy peas
  1. Put a large pan of water on to boil.
  2. Cook the peas until soft.
  3. Drain the peas and blend in a processor. Let down with hot water if required.
  4. Melt 25g unsalted butter in a pan.
  5. Add the cumin seeds and mustard seeds and cook until they sizzle. Add the peas and seasoning.
  6. Cook for a minute or so.
  7. Switch off the heat.
  8. Reheat the peas just prior to serving.
Reena Pastakia

Reena Pastakia

Reena grew up thinking Indian cooking was a dark art where the quantities of spices required in each dish were innately known to a chosen few. It was only after she married an Englishman with a voracious appetite for Indian food that she started phoning home for cooking tips. She started her blog (coconutraita.com) in an attempt to document her family’s recipes and make Indian cooking accessible to all.

More Posts - Website - Twitter

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: