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We had a good catch of plump mackerel, while out in Frisky Fox, and I raided the spice locker to make this dish, which is easily scalable for dinner party starters for example. Preparation time 20 minutes Cooking time 20 minutes Ingredients 4 plump mackerel fresh ginger, golf ball sized, peeled and grated/diced Garlic, half bulb, peeled, sliced finely Fresh chillies, to taste, sliced Onion, medium, finely sliced spice mix, to lightly crush: coriander, half tsp cumin seeds, half tsp mustard seeds, half tsp turmeric, half tsp Sea salt, half tsp star anise, one whole cardamon, seeds from 4 pods Technique Dry fry the crushed spice mix for 1-2 minutes, to release the aromatic oils, and set aside. Fry the ginger, garlic and chillies until softened. Add the spice mix, turn heat down, and cook gently for 4-5 minutes. Add the diced onion, cook for 4-5 minutes on a low heat until translucent. Turn off heat, leave flavours time to enfuse in the masala. Fillet the mackerel, removing all bones carefully. Line an oven dish with aluminium foil, cover with the spiced masala mixture. Place the mackerel fillets, skin-side up, on the mixture, pressing each down gently. Cook in a medium oven for 20 minutes. Serve one or two fillets per person, skin side down, with a little of the masala mixture spooned on top, perhaps with a little side salad to garnish.