Masala mackerel


I love the taste of mackerel. Its strong flavour can really stand up to the mix of spices added to this dish. This same paste can be used with other curry dishes too. Why not try chicken, lamb, or even vegetable curry.

Serves 2


For the paste;

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1tsp black mustard seeds
  • 2 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 roasted red pepper, from a jar
  • 2 garlic cloves
  • Thumb-sized piece ginger, peeled
  • 1 red onion
  • 6 cherry tomatoes
  • 1 tbsp tomato puree
  • 2 tbsp desiccated coconut

You’ll also need;

  • 4 mackerel fillets
  • Fresh coriander
  • groundnut oil



Heat the seeds in a frying pan for a couple of minutes, until they start to pop.

Put the seeds into a food processor, along with the other paste ingredients and a small drop of water. Blend to a smooth paste. Add a drop more water if necessary.

Drizzle a little groundnut oil onto a baking tray and add the Mackerel. Grill the mackerel for 5 minutes, turn the fillets over and coat generously with the masala paste. Cook for a further 5 minutes, until cooked through.

Serve with rice and top with a little fresh coriander.

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