Crispy Grilled Red Masala Mackerel

 

Serves: 2

Oven: 225 ˚C, 437 ˚F (hot air)

 

Ingredients:

 

2 fresh mackerel, each around 250-300 g, (8-10 oz), cleaned and gutted

 

Red Masala Paste:

 

1 tablespoon sunflower oil

1 teaspoon finely grated fresh root ginger

2 teaspoons finely grated garlic

2 red chillies, deseeded and very finely chopped

1 teaspoon chilli powder

½ teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

3 tablespoons tomato purée

1 teaspoon brown sugar

juice of 1½ - 2 lemons

 

Method:

 

1. Make a 4-6 deep diagonal slices on each side of the fish.

 

2. Make the paste by placing all the ingredients in a food processor and mix unil fairly smooth.

 

3. Season well and spread over the fish, making sure it gets into the slits.

 

4. Leave to marinate in the fridge for at least 1 hour.

 

5. Cook under a hot grill for 6-8 minutes on each side until cooked through and lightly charred at the edges. Cover with aluminium foil if it gets to dark.

 

6. Serve immediately with salad.

 

Salad:

 

½ cucumber, halved and sliced

10 cherry tomatoes, quartered

1 red onion, sliced

 ½ tbsp oil,

pinch of black pepper,

1 tbsp lemon juice

½ tbsp coriander leaves, chopped

 

Healthy tip:

 

The spices in this masala have many therapeutic properties, including boosting the immune system, improving circulation, improving mood and reducing inflammation.

 

 

 

 

 



Spicy Grilled Fish Fillets

The good thing about fish is that it can be grilled beautifully without sacrificing any flour.

Serves: 4

Ingredients:

4 medium flat-fish fillets, such as plaice, stole or flounder, about 115 g / each
1 tsp crushed garlic
1 tsp garam masala
1 tsp chilli powder
¼ tsp turmeric
½ tsp salt
1 tbsp finely chopped fresh coriander (cilantro)
1 tbsp oil
2 tbsp lemon juice

Tomato wedges, lime slices and grated carrot, to garnish.

Method:

1. Line a flameproof dish or grill (broiler) pan with foil. Rinse the fish fillets, pat dry and put them in the foil-lined dish or pan.

2. In a bowl mix the garlic, garam masala, chilli powder, turmeric, salt, coriander, oil and lemon juice.

3. Brush the fish fillets evenly all over with the spice mixture

4. Preheat the grill to very hot, then lower the heat. Grill (broil) the fish for about 5-7 minutes, basting with the spice mixture, until it is cooked.

5. Serve immediately with a garnish of tomato wedges, lime slices and grated carrot.