Fish and Shellfish Recipes - Grilled Mackerel with Tamarind Recipe

Ingredients

• 250g/9oz/1 cup red lentils, or yellow split peas (soaked overnight in water)

• 1 liter/1 3/4 pints/4 cups water

• 30ml/2 tbsp sunflower oil

• 2.5ml/1/2 tsp each mustard seeds, cumin seeds, fennel seeds, and fenugreek or cardamom seeds

• 5ml/1 tsp ground turmeric

• 3-4 dried red chilies, crumbled

• 30ml/2 tbsp tamarind paste

• 5ml/1 tsp soft brown sugar

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 4 mackerel or 8 large sardines

• salt and ground black pepper

• fresh red chili slices and chopped coriander (cilantro), to garnish

• flat bread and tomatoes, to serve

Serves 4

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Method:

1. Rinse the lentils or split peas, drain them and put them in a pan. Pour in the water and bring to the boil. Lower the heat, partially cover the pan and simmer the pulses for 30-40 minutes, stirring occasionally, until they are tender and mushy.

2. Heat the oil in a wok or shallow pan. Add the mustard seeds, then cover and cook for a few seconds, until they pop. Remove the lid, add the rest of the seeds, with the turmeric and chilies and fry for a few more seconds.

3. Stir in the pulses, with salt to taste. Mix well; stir in the tamarind paste and sugar. Bring to the boil, then simmer for 10 minutes, until thick. Stir in the chopped fresh coriander.

4. Meanwhile, clean the fish then heat a ridged grilling pan until very hot. Make six diagonal slashes on either side of each fish and remove the head from each one if you wish.

5. Season inside and out, then cook for 5-7 minutes on each side, until the skin is crisp. Serve with the dhal, flat bread and tomatoes, garnished with red chili and chopped coriander.

Note: Oily fish like mackerel are cheap and nutritious. They go very well with a tart or sour accompaniment, like these tamarind-flavored lentils. Serve with chopped fresh tomatoes, onion salad and flat bread, or new potatoes and green beans.