Mackerel with warm greengage chutney
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Great British Food Revival
Mackerel is plentiful, cheap and packed with oily-fish goodness. Choose fish with shiny eyes that are stiff with freshness.
Method
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To make the chutney, heat the olive oil in a large pan and cook the onion and garlic until soft. Add the mustard seeds, ground ginger, turmeric, cardamom and star anise and stir well.
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Add the tomatoes, vinegar, sugar and salt and simmer everything thickens. When thick, add the greengages and cook until soft. Remove from the heat and let cool slightly.
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To fry the mackerel, heat the oil in a large, heavy frying pan. Place each mackerel fillet, skin side down, and fry for about five minutes or until cooked through.
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Serve the mackerel with spoonfuls of warm chutney.
Ingredients
For the chutney
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp mustard seeds
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp ground cardamom
- 2 star anise
- 4 tomatoes, peeled, seeds removed and chopped
- 100ml/3½fl oz white wine vinegar
- 50g/1¾oz sugar
- salt
- 12 greengages, roughly chopped
For the mackerel
- 4 mackerel fillets
- vegetable oil, for frying
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