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.
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Masala Mackerel with Cumin Spiced Mushy Peas
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Flavorful mackerel fillets are coated in a vibrant masala spice blend and pan-fried to perfection. Served alongside creamy, cumin-spiced mushy peas for a satisfying meal.
Ingredients
- 2 mackerel (or 4 fillets) mackerel (or 4 fillets)
- 0.5 tsp ground cumin
- 0.24 tsp ground cinnamon
- Pinch ground cloves
- 2 cloves of garlic
- 0.25 tsp black pepper
- 0.25 tsp salt
- 0.25 tsp chilli powder
- 0.25 tsp turmeric
- 0.5 tbsp sunflower oil
- 1 oz (28 g) unsalted butter
- 2 vine tomatoes
- 0.2 oz (6 g) coriander
- 1 oz (28 g) plain flour
- 2 tbsp (50 ml) milk
- 1 tbsp lemon juice
- 1 tsp cumin seeds
- 0.5 tsp mustard seeds
- 12 oz (350 g) peas (fresh or frozen)
- Salt
- Black pepper
Instructions
- Put the ground cumin, ground cinnamon, ground cloves, garlic, salt, black pepper, chili powder, turmeric, and sunflower oil into a bowl. Mix to form a smooth paste.
- Chop the coriander, garlic, and two tomatoes. Set aside the chopped coriander and tomatoes; reserve some coriander separately.
- Fillet and pin bone two mackerel fillets.
- Coat the mackerel fillets with milk and dip into seasoned flour.
- Melt 10 g (0.35 oz) of unsalted butter in a frying pan.
- Add half of the masala paste. Stir and cook for a minute. Add fillets skin-side down and cook on both sides. Remove from the pan.
- Add the remaining 10 g (0.35 oz) of unsalted butter to the pan and repeat with the remaining paste and fillets.
- Add the tomatoes, most of the coriander, and lemon juice to the pan and lightly cook.
- Pour the tomatoes and coriander over the cooked fish. Garnish with the reserved coriander.
- Serve.
- For the mushy peas
- Put a large pan of water on to boil.
- Cook the peas until soft.
- Drain the peas and blend in a food processor. Add hot water if needed to adjust consistency.
- Melt 25 g (0.88 oz) unsalted butter in a pan.
- Add the cumin seeds and mustard seeds and cook until they sizzle. Add the peas and seasoning.
- Cook for a minute or so.
- Switch off the heat.
- Reheat the peas just before serving.
Notes
- For a richer flavor, marinate the mackerel fillets in the masala paste for 30 minutes before cooking.
- If fresh peas aren’t available, frozen peas work perfectly well. Just ensure they’re thoroughly cooked.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 8
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use canned mackerel instead of fresh fillets for the masala preparation?
Fresh or frozen fillets hold up much better to the masala spice rub and pan-searing process. Canned mackerel is already cooked and too soft to take on a proper crust, so it would not work here.
How do I stop the masala spices from burning in the pan when searing the mackerel?
Make sure the oil is hot before the fish goes in, and press gently so the fillet lies flat for even contact. Keep the heat at medium-high rather than maximum, and avoid moving the fish until a crust forms, which takes about 2 to 3 minutes per side. 
What makes the mushy peas turn out gluey instead of creamy?
Over-processing or mashing too aggressively breaks down the peas into a paste. For the cumin spiced version, mash roughly by hand or use a fork, leaving some texture, and fold in butter or olive oil while the peas are still warm to keep them smooth.
