Two plates of a tomato and chickpea mixture topped with two fillets each of crisp-skinned fish, alongside two glasses of wine on a white wooden background

Masala mackerel

Name: Masala mackerel
Total time: 35 min
Yield: 2
Ingredients: 2 mackerels, whole, cleaned and gutted (or use 4 fillets); 1 tbsp garam masala; 1½ tbsp groundnut or vegetable oil; 1 lemon, ½ sliced, ½ cut into wedges; 1 small onion, finely sliced; 2 garlic cloves, crushed; 2 tsp grated ginger; 1 tsp cumin seeds; 1 green chilli, chopped; 400g can chopped tomatoes; 400g can chickpeas, drained and rinsed; 1tbsp tamarind paste; roti or chapati, natural yogurt and coriander leaves, to serve

Preparation and cooking time
- Total time35 mins
Easy
Serves 2

Ingredients

2 mackerels, whole, cleaned and gutted (or use 4 fillets)
1 tbsp garam masala
1½ tbsp groundnut or vegetable oil
1 lemon, ½ sliced, ½ cut into wedges
1 small onion, finely sliced
2 garlic cloves, crushed
2 tsp grated ginger
1 tsp cumin seeds
1 green chilli, chopped
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
1tbsp tamarind paste
roti or chapati, natural yogurt and coriander leaves, to serve

Method

STEP 1
Heat the oven to 220C/fan 200C/gas 7. Score the mackerel on both sides a few times with a sharp knife. Whisk together ½ tbsp of garam masala, some seasoning and 1 tbsp of oil. Brush this over the mackerel, rubbing it into the score lines and cavity, or over the fillets. Arrange the lemon slices over a foil-lined baking tray and put the fish on top, then leave to marinate for 10 minutes. Season with sea salt.
STEP 2
Meanwhile, heat the remaining ½ tbsp of oil in a frying pan over a medium heat and fry the onion for 6-8 minutes or until softened. Stir in the garlic, ginger, cumin and chilli, and fry for a few minutes until fragrant. Tip in the tomatoes, then rinse out the tin with 200ml of water and add this as well. Simmer for 10 minutes until just thickened.
STEP 3
Transfer the mackerel to the oven and roast for 10 minutes if you’re using fillets or 15-20 minutes for a whole fish – the flesh should flake away from the bones and the skin will be lightly crisp when the fish is ready.
STEP 4
Stir the chickpeas into the tomatoes and simmer for 5 minutes. Stir in the tamarind to taste and the remaining garam masala. Serve the mackerel over the tamarind chickpeas alongside some roti or chapati and yogurt, with coriander sprinkled over.