- For the Mackerel
- 8 large mackerel fillets, boned
- 4 tbsp plain flour
- 6 tbsp olive oil
- 8 spring onions, finely sliced
- salt and freshly ground black pepper
- For the Beet Curry
- 2 tbsp any oil will do
- ½ tsp cumin seeds
- ½ tsp black onion seeds
- ½ tsp fenugreek
- ¼ tsp dried chilli with seeds
- ½ tsp turmeric
- 1 red onion, finely chopped
- 2 cloves garlic, chopped
- 2 tsp tomato puree
- 200mls strong veg or fish stock
- 500g cooked beetroot, any colour, cut into ½ cubes
- 150g thick crème fraiche
- few leaves of fresh coriander
For the Beet Curry
- Heat the oil, then add all the spices and cook over a low heat for 1-2 minutes.
- Next add the onions and garlic and cook again until the start to take a little colour on the edges.
- Stir in the tomato puree and stock and bring to the boil.
- Simmer for 5 minutes to reduce roughly by half the original volume.
- Add the beets and cook again gently until the stock is well reduced and coating the beetroot nicely, not too thick.
- Check the seasoning and adjust if needed.
- Remove from the heat and add about 50g crème fraiche and swirl through. Keep off the heat.
For the Mackerel
- Heat the oil in a large frying pan.
- Season each fillet with a little salt and pepper, the dust lightly in flour.
- Place skin side up into the hot oil and cook for 3-4 minutes.
- Turn over the fillets and cook for a further 2-3 minutes, then turn off the heat and cover the whole pan with foil. Leave for 8 minutes or so.
- Serve the rested fillets on top of the Beet Curry in deep bowls and add a little chopped coriander.