- 300g mackerel fillets
- 250g potatoes, cut into small cubes
- 150g sweet potatoes
- 100g spinach
- 2 garlic cloves, finely chopped
- 1 red onion, thinly sliced
- 1 tbsp curry paste (I use Patak's madras spice paste)
- Parboil the potato and sweet potato then drain in a colander and set aside.
- Remove all of the pin bones from the mackerel then divide the curry paste over the top of the mackerel fillets and spread to cover the length of the fish.
- Heat a little cold pressed rapeseed oil in a pan before adding the parboiled potato and sweet potato and fry until the potato begins to brown at the edges. Add the onion and garlic and continue to cook. Season well and continue to keep the pan moving to stop the veg from burning.
- In another frying pan, heat a little more cold pressed rapeseed oil before adding the mackerel fillets with the skin side down. Cook the fish for about three minutes before turning the fillets over to finish cooking them.
- Add the spinach to the other pan and toss with the potato and onion mix until the spinach begins to wilt.
To serve, divide the potato, sweet potato and spinach into two bowls and layer the mackerel fillets across top. The firm oily fish stands up well to the spice in the curry paste and a spoonful of soured cream and a scattering of freshly chopped coriander help pull all of the flavours together.
I've made this dish twice in the last few weeks and hope to bring it to the table a couple more times before the mackerel decide to head out into the depths of the Atlantic, never to be seen again.... Well until next spring.
So there you have it, another quick and easy recipe that is packed with flavour. Why not give it a go and let me know how you get on?