This is a fab recipe in Curry Easy by Madhur Jaffrey – I adapted it a little, and checked quantities against reality for Uist mackerel.
- 3 mackerel, boned and split – to make six sides with skin on.
- 1 tsp salt
- 3cm ginger, peeled and grated
- 2 cloves of garlic, crushed
- 1/2 tsp cayenne pepper
- 2 tsp sweet paprika
- 1/2 tsp freshly ground black pepper
- 1/4 tsp turmeric
- juice of 1/2 lime
- 2 tbsp olive oil
- 1/4 tsp fennel seeds
- 1/2 red onion, finely chopped (or equivalent chopped shallots)
- 6 tbsp coconut milk
- Cut the mackerel sides in half, and sprinkle with salt
- Combine the ginger, garlic, cayenne, paprika, black pepper, turmeric, lime juice and 1/2 tsp salt in a small bowl
- Put the oil in a large frying pan, over a medium-high heat. When hot, add the fennel seed and cook for a few seconds before adding the onion/shallots.
- Within a few minutes, when the onions are softening,, add the bowl of spices and fry for another minute.
- Add 250ml water, and bring to a simmer, turn the heat to low and simmer for another 7-8 minutes
- Add the coconut milk, and bring back to a simmer
- Add the fish, skin side down, and spoon the sauce over the fish. Continue to cook for another 7 minutes, moving the fish around and spooning the sauce over the fish.
- Once the fish is cooked, serve with brown rice