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Indian-spiced mackerel with cumin potatoes
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4 mackerel fillets
1 tbsp Cooks’ Ingredients tikka marinade
4 essential Waitrose potatoes, cut into 2½cm chunks
1 tbsp essential Waitrose olive oil
1 essential Waitrose red onion, sliced
1 tsp cumin seeds
½ tsp turmeric
½ tsp ground coriander
½ tsp chilli powder
1 tbsp chopped coriander
½ lemon, cut into wedges
1. Preheat the grill to high. Slash the skin of the mackerel, then rub all over with the tikka marinade and place skin-side down on a foil-lined baking sheet. Put the potatoes in a pan, cover with water, bring to the boil and simmer for 5 minutes, then drain.
2. Meanwhile, heat half the oil in a large frying pan on a high heat and cook the onion for 3-4 minutes until it starts to brown. Add the spices and cook for 30 seconds, then add the remaining oil, toss in the potatoes and stir regularly for 5 minutes till golden.
3. Grill the mackerel for 3 minutes, then turn and grill skin-side up for 1 minute. Serve with the potatoes, a scattering of coriander and lemon wedges.
Typical values per serving:
This recipe was first published in November 2011.