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4
Medium
By Graham Garrett and Cat Black
Published 2015
After closing time at our local pub a couple of neighbours used to bang on our door, pissed, wasting, a kebab. One day, I had some pitta from our staff meal, mackerel, aubergine and spiced chermoula. And when they banged on the door I gave it to them. The next day they came back, sober, and said it was the best kebab they had ever eaten
Place all the ingredients in a food processor and blitz to a rough paste. Lay the mackerel fillets in a dish then pour the charmoula paste over the fish making sure they are all evenly coated. Chill them in the fridge until needed.
In a non-reactive pan