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
Units
Scale
- 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