Indian-spiced mackerel with carrot mash

LOVE life: low in saturated fat

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 5 minutes

Serves: 4


1kg carrots, cut into 2cm pieces

1 tbsp sunflower oil

1 tsp cumin seeds

4 mackerel fillets, defrosted if frozen

3 tbsp The Spice Tailor tomato, garlic & chilli chutni

½ cucumber, grated

7 tbsp low fat Greek style yogurt

1 lime, juice of ½ , ½ in wedges

½ red onion, finely diced

1 green chilli, deseeded and finely diced

½ x 28g pack coriander, chopped


1. Preheat the oven to 200˚C, gas mark 6. Toss the carrots with the oil and cumin, season and spread on a foil-lined baking tray. Roast for 40 minutes, until golden. Meanwhile, rub the fish with the chutney; set aside.

2. Squeeze the grated cucumber to get rid of any excess water, then mix in a bowl with the yogurt, lime juice, onion and chilli; season.

3. Remove the carrots from the oven and heat the grill to high. Grill the mackerel for 2 minutes on each side. Crush the carrots with a fork, mix in the coriander and divide between plates. Top with the mackerel, spoon over the yogurt, and serve with lime wedges.