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Simple Mackerel with Beet Curry & Crème Fraiche

3.7/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 8-20 mins
  • Difficulty: Moderate
  • Print:
Simple Mackerel with Beet Curry & Crème Fraiche


  • 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

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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.

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