This dish was the main course that I served in my budget lunch exam accompanied by Maru's bhajia and cumin spiced mushy peas. The total cost came to £4.59 for four people - although you may want to buy slightly bigger mackerel than Asda were able to provide.
I had never cooked with oily fish before and I was surprised at how well they went with the masala paste - you can still taste the fish through the spices. Also the tomato garnish looked like jewels on the beautiful blue skin and so I got good feedback for presentation.
The cumin spiced mushy peas are both simple and delicious. I'm off to make something to eat as I'm making myself hungry!
- 2 mackerel (or 4 fillets)
- 0.5 teaspoon ground cumin
- 0.24 teasapoon ground cinnamon
- Pinch ground cloves
- 2 cloves of garlic
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 teaspoon chilli powder
- 0.25 teaspoon turmeric
- 0.5 tablespoon sunflower oil
- 20 grams unsalted butter
- 2 vine tomatoes
- 5 grams coriander
- 20 grams plain flour
- 50 millilitres milk
- 1 tablespoon lemon juice
- Put the ground cumin, ground cinnamon, ground cloves, garlic, salt, black pepper, chilli powder, turmeric and sunflower oil into a bowl. Mix to form a smooth paste.
- Chop the coriander, garlic and two tomatoes. Put coriander and tomatoes to one side. Keep a little coriander in a separate bowl.
- Fillet and pin bone two mackerel.
- Coat the mackerel fillets with milk and dip into seasoned flour.
- Melt 10 g unsalted butter in a frying pan.
- Add half of the the masala paste. Stir and cook for a minute or so. Add fillets skin side down and cook on both sides. Remove from the pan.
- Add the remaining 10g of unsalted butter to the pan and repeat with the remaining paste and fillets.
- Add the tomatoes, the majority 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.
For the cumin spiced mushy peas
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 350 grams peas (fresh or frozen)
- 25 grams unsalted butter
- Black pepper
- Put a large pan of water on to boil.
- Cook the peas until soft.
- Drain the peas and blend in a processor. Let down with hot water if required.
- Melt 25g 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 prior to serving.