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Indian Style Mackerel with Gooseberry Chutney & Grape Salad

Sat, 22 September 2018

Indian Style Mackerel with Gooseberry Chutney & Grape Salad

Indian Style Mackerel with Gooseberry Chutney & Grape Salad

 

ingredients:

(serves 4)

 

4 mackerel, filleted, pin bones removed

For the spice paste:

½ tsp ground cumin

¼ tsp cardamom powder

½ tsp cinnamon

½  tsp ground turmeric

¼ tsp allspice

½ tsp chilli flakes

 

For the Gooseberry (or Apple) Chutney:

75g gooseberries, sliced in half or apples, peeled and diced

2 tbsp rapeseed oil

1 tsp punch phoran (equal quantities cumin seed,  fenugreek, fennel seed, black mustard seed & cumin seed)

20ml red wine vinegar

1 tblsp brown sugar

salt to taste

 

For the Salad:

About 10 green grapes

1 tsp lime juice

1/2 tsp toasted cumin seeds, lightly toasted in a dry frying pan then crushed

a handful of  fresh coriander

1 tsp olive oil

 

method:

1.  Mix all the ingredients for the spice paste together in a bowl.  Apply and smear the paste well on the fish fillets.

2.  Cook the fish in a hot oven for 7-10 mins or heat a thin layer of oil in a large frying pan, add the mackerel and fry for about 2-3 mins on each side, until just cooked through.

3.  For the chutney, heat oil in a pan. Add punch phoran-sauté until it crackles.

4.  Add the gooseberries or apples and the vinegar

5.  Cook for 10-15 mins until chutney is cooked and sticky. Cool and serve with the fish.

6.  For the salad, mix all the ingredients together and toss well. Serve the fish, chutney & salad together.

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