Indian-style Mackerel

Serves : 4
Preparation : 15 minutes
Cooking : 10 minutes
Recipe by Dorian Nieto

 

Ingredients

• 4 cleaned mackerel
• 1 red onion, thinly sliced
• 400g cooked chickpeas, drained
• 1 tablespoon garam masala
• 2 tablespoons neutral oil
• 2 sprigs cilantro, chopped
• 2 limes

 

For the stuffing :

• 100 g cooked chickpeas (drained weight)
• 1 tsp garam massala
• 2 sprigs coriander
• ¼ tsp grated fresh ginger
• ¼ bird's eye chilli (optional)
• Salt

 

For the sauce :

• 2 Greek yoghurts
• ¼ cucumber
• 1 clove garlic
• 4 sprigs mint
• ¼ tsp. grated fresh ginger
• salt and pepper

 

Preparation

1. Prepare the sauce: Coarsely chop the mint leaves and finely chop the cucumber. Press the garlic clove. Mix all the ingredients in a bowl.
2. Prepare the filling: Finely crush 100 g of chickpeas with a fork. Finely chop the coriander leaves and chilli. Add them to the chickpeas along with the grated ginger and garam massala. Season with salt and mix into a paste.
3. Heat your griddle over a fairly high heat.
4. Cut the heads off the mackerel. Stuff them with the paste and tie with string. Brush with oil.

 

 

5. Mix the chickpeas with the oil in a bowl. Add the garam massala and mix again.
Peel and finely chop the red onion. Add it to the chickpeas and mix again.
6. Place the chickpeas on one side of the griddle and the mackerel on the other. Stir the chickpeas regularly until they are lightly coloured.
Brown the mackerel on one side and then turn them over.
7. Serve the mackerel and chickpeas with the sauce straight away.

 

Temperatures :
- 6 medium
- 8 fairly lively
- 10 lively