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Spiced Mackerel with Vegetable Raita


  • For the spice paste

  • For the vegetable raita


  • For the mackerel:

  • 1.

    To make the spice paste, heat a dry frying pan over a medium heat, then add the seeds and peppercorns and toast, shaking from time to time, for 2/3 minutes until the mustard seeds are popping and the spices are aromatic. (You may need to cover the frying pan to stop the mustard seeds jumping.)

  • 2.

    Blend the toasted spices with the chilli to a smooth powder in a coffee grinder or with a pestle and mortar.

  • 3.

    Combine the powder with salt and the brown sugar. Store in an airtight container until needed.

  • 4.

    Half an hour before cooking the fish, lightly sprinkle both sides of each mackerel fillet with the spice mixture - about 2 tsp per fillet. Store any remaining spice mixture for future use.

  • 5.

    For ease of turning, place the fillets in a metal hinged rack and cook on a hot barbecue for 1 or 2 minutes each side until lightly charred and firm to the touch. Serve with vegetable raita.

  • For the Vegetable Raita:

  • 1.

    Combine all the ingredients. Season to taste, cover and chill until required.

  • 2.

    To store, cover and refrigerate for up to 2 days.

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Andrew Graham

Sauvignon Blanc, Pinot Noir and Semillon are the best wines to pair with Spiced Mackerel with Vegetable Raita.


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