Make the most of mackerel: you’re just six easy steps away from a fabulous Indian fish supper.
1 tbsp vegetable oil
2 tbsp Madras curry paste
2 mackerel, cut across into 4-5 steaks
small bunch coriander, stalks chopped, leaves to sprinkle
1 medium red onion, chopped
2 limes, zest and juice only
½ can coconut milk
rice, boiled, to serve
Cook off the curry paste in a pan with the oil.
Throw in the mackerel steaks and completely cover with paste.
Add the coriander stalks to the pan with the red onion and cook for a moment or two.
Add the lime zest and juice and the coconut milk.
On a medium heat, simmer for 15 minutes, turning the mackerel a few times.
Serve with rice.
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