Name: Mackerel with Indian Spices, Lime and Dhal
Yield: For 4 Persons
Ingredients: 1 teaspoon ground cinnamon; 2 tablespoons coriander (cilantro) leaves; 30g (1oz/2 tablespoons) brown or green lentils; 150 ml (5fl oz/¾ cup) fish stock or water; 2 cloves garlic, chopped; 1 small chilli, deseeded and chopped; 1 tablespoon lime juice; a knob of fresh ginger, peeled and chopped; 1 teaspoon ground cardamom; vegetable oil, for frying; 8 small or 4 large mackerel; 1 tablespoon chopped chives; 1 teaspoon ground cumin; 1 small onion, chopped

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Sauces like this that would kill the subtlety of white fish such as sole or plaice can work well with robust specimens like mackerel and herring. This particular one has evolved from a strong Indian masala to a spicy, citrusy concoction that counters the rich oiliness of the mackerel beautifully. It’s best served with something of contrasting texture, a crisp green salad perhaps or the carrot fritters.