Description
A comforting Mauritian dish featuring grilled mackerel with crispy skin, served with a spicy and creamy Rasson soup over rice.
Ingredients
Units
Scale
- 3 mackerel fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup rice
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Preheat the grill to medium-high heat.
- Brush the mackerel fillets with olive oil and season with salt and pepper.
- Grill the mackerel fillets skin-side down for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
- In a pot, bring water to a boil and add rice. Cook according to package instructions.
- In a separate pot, heat some olive oil and sauté onion and garlic until translucent.
- Add turmeric, cumin, coriander, and chili powder, and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add lemon juice and season with salt and pepper to taste.
- Serve the grilled mackerel over rice and ladle the Rasson soup on top.
- Garnish with fresh cilantro before serving.
Notes
For a spicier soup, increase the amount of red chilli. The Rasson soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving. If mackerel is unavailable, substitute with another firm, oily fish like sardines or herring.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mauritian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 500
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 75 mg