Name: Indian-spiced smoked mackerel
Prep time: 30 min
Cook time: 10 min
Yield: Serves 2
Cuisine: Indian
Ingredients: ½ tsp garam masala; pinch dried red chilli flakes; 1 tbsp butter, softened; 2 x 100g/3½oz smoked mackerel fillets; 2 tbsp Greek-style plain yoghurt; 1 tbsp roughly chopped fresh mint; ½ lime, juice only; ½ cucumber, halved lengthways and thinly sliced; 6 radishes, roughly chopped; salt

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Egg-free Gluten-free Healthy Nut-free Pregnancy-friendly

A quick blast under a grill transforms smoked mackerel, warming the fish and infusing it with the flavours in the spiced butter. Serve with a fresh raita that acts as both salad and sauce for a low-calorie lunch.

Each serving provides 396 kcal, 23g protein, 3g carbohydrates (of which 2g sugars), 32g fat (of which 10g saturates), 0.5g fibre and 2.5g salt.

By Hattie Ellis

Shopping list

Ingredients

garam masala: ½ tsp garam masala
chilli: pinch dried red chilli flakes
butter: 1 tbsp butter, softened
smoked mackerel: 2 x 100g/3½oz smoked mackerel fillets

For the raita

yoghurt: 2 tbsp Greek-style plain yoghurt
mint: 1 tbsp roughly chopped fresh mint
lime: ½ lime, juice only
cucumber: ½ cucumber, halved lengthways and thinly sliced
radishes: 6 radishes, roughly chopped
salt: salt

Method

To make the raita, mix the yoghurt, mint and a squeeze of lime juice together in a bowl and season with a pinch of salt. Stir in the cucumber and radishes, cover and place in the fridge until ready to use.
Preheat the grill to high and line a baking tray with kitchen foil.
In a small bowl, mix together the garam masala, chilli and butter. Spread the spiced butter onto the mackerel and place the fillets on the baking tray. Grill for 1 minute, or until the butter melts, soaking the spices into the warm fish.
Serve the mackerel immediately with the raita.

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Indian-spiced smoked mackerel

Ingredients

For the raita

Method

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