Indian Marinated Mackerel
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Ingredients
- 2 heaped tsp coriander seeds
- 1 heaped tsp cumin seeds
- 1/2 tsp fennel seeds
- 2 cloves
- piece of cinnamon stick about an inch long
- 1 tsp ground turmeric
- 2-3 large red chillies
- 3 large cloves garlic
- 2 onions
- 250ml low fat natural yoghurt
- 500g (2-3) whole mackerel, cleaned & heads removed
- some fresh coriander
- 1/2 lemon
This is a wonderful, fresh-tasting and healthy dish. Serve it with saffron rice or bombay potatoes.
Mackerel, being quite a strongly flavoured fish, stands up well to the curry flavours.
You can very the chilli level according to taste.
Lightly toast the fennel, cumin & coriander in an oil-less pan until the aroma starts to rise from the pan - don't burn them.
Grind the spices in a mortar and pestle, along with the cinnamon and cloves.
Blitz the ground spices in a food processor along with the garlic, chillies, onions and turmeric, along with a good helping of salt and pepper. Add the yoghurt and continue to blitz to a smooth marinade. It will seem quite liquid-like, but will thicken during the cooking process.
Cut diagonal slits in the mackerel on both sides and season the fish well with salt and pepper.
Lay the mackerel in a shallow roasting pan, pour over the marinade and cover. Refridgerate for at least two hours.
Preheat the oven to its highest setting (usually about 230-240).
Roast the mackerel in the oven for about 20 minutes, turning halfway. The yoghurt will thicken and turn to a paste - when turning, scoop up paste from the pan and rub into the mackerel.
Serve with fresh coriander and a good squeeze of lemon over the fish.
awesome. I'm thinking this could also be made into an excellent lunch sandwich with some pita bread and maybe some kind of bean / lentil salad.