Mackerel with Indian Spices, Lime and Dhal

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.