We use cookies to help this site deliver the best possible experience.   Remove this notice.

Goan spiced mackerel with lentils and cucumber raita Recipe

Goan spiced mackerel with lentils and cucumber raita Recipe
Method
  • 1For the fish

    Preheat the oven to 200'C.

    Fillet the mackerel if necessary and remove the pin bones using fish tweezers or a filleting knife.

    Mix the ground spices and the chilli powder with the vinegar and the oil. Once combined, rub the spice mixture on to the mackerel fillets.

    Place the fish on a baking tray skin side up, transfer to the oven and cook for 6-8 minutes.

  • 2For the lentils

    Place the lentils in a pan of cold water, bring to the boil and cook until tender.

    Peel and dice the shallot and the garlic. Finely dice the chilli. Crush the peanuts.

    Heat a frying pan to hot and then add the shallots and the garlic until golden brown. Add the chilli, crushed peanuts and the vinegar followed by the lentils. Season with salt and stir well before folding in the spinach.

  • 3For the raita

    Cut the cucumber in half and scoop out the soft centre. Cut the cucumber into small dice and then mix with the yogurt. Season with salt and pepper and keep chilled until ready to serve.

  • 4To serve

    Use a stainless steel serving ring to plate the lentils. Place the mackerel on top of the lentils and then add the cucumber raita to finish.

Chef's tip

«Try making this recipe using different types of fish such as trout or salmon.»

Baked mackerel fillets cooked in a gentle blend of spices served on a bed of lentils, green chilli and spinach with a fresh cucumber raita.

Rate this recipe :

(32 votes)

  • Preparation  20mins
  • Cooking time  30mins
  • Rest time  0h

Ingredients for people


    For the fish
  • Whole mackerel : 6 whole
  • Ground cumin : 1 Tsp
  • Ground coriander : 1 Tsp
  • Ground turmeric : 1 Tsp
  • Red chilli powder : 0.5 Tsp
  • Ground cinnamon : 1 Tsp
  • Rice wine vinegar : 100 ml
  • Sunflower oil : 50 ml
  • Maldon salt : 6 pinch(es)

  • Part two of the recipe
  • Green lentil(s) : 100 g
  • Garlic clove(s) : 2 whole
  • White balsamic vinegar : 20 ml
  • Green chilli(s) : 1 whole
  • Banana shallot(s) : 1 whole
  • Sunflower oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Peanut(s) : 50 g
  • Baby spinach leave(s) : 100 g

  • Part three of the recipe
  • Greek yogurt : 100 g
  • Cucumber(s) : 0.5 whole
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 3 pinch(es)
·
Similar recipes in this theme