Saturday, 13 February 2010

Tandoori Mackerel



Mackerel is a much underrated fish, and it is sustainable and cheap. It is also a very good source of omega-3 fatty acids, selenium, and vitamin B12. Mackerel is an ideal fish to barbeque as it is meaty and does not fall apart, and is firm and moist when cooked. It has got enough flavour to taste really good in tandoori masala. This recipe works very well for the whole fish, but I could not get any so I have used fillets.

Omega-3 fatty acids are good for your brain and your joints.
Ingredients
4 Mackerel Fillets; washed
3 cloves of garlic; minced
1 ½ inch ginger; grated
2-3 green chillies
½ lemon; juiced
2 tablespoons yougurt
2 level tspn of tandoori masala; available in most Indian or South Asian stores; I used Rajah
Salt to taste
Method
1. Place the fish fillets in a glass dish, add all the ingredients and mix.
2. Marinate for at least 2 hours.
3. Grill or Broil for 5-6 minutes on each side.
I served mine with boiled new potatoes and steamed broccoli.

2 comments:

giniann said...

Great idea. I really like the taste of mackeral but in India people don't buy it as much 'coz they inject stuff into the fish to make it last longer :(

giniann said...

Great idea. I really like the taste of mackeral but in India people don't buy it as much 'coz they inject stuff into the fish to make it last longer :(

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