Mackerel is plentiful, cheap and packed with oily-fish goodness. Choose fish with shiny eyes that are stiff with freshness.
4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp mustard seeds
1 tsp ground ginger
½ tsp ground turmeric
½ tsp ground cardamom
4 tomatoes, peeled, seeds removed and chopped
100ml/3½fl oz white wine vinegar
50g/1¾oz sugar
12 greengages, roughly chopped
4 mackerel fillets
vegetable oil, for frying
To make the chutney, heat the olive oil in a large pan and cook the onion and garlic until soft. Add the mustard seeds, ground ginger, turmeric, cardamom and star anise and stir well.
Add the tomatoes, vinegar, sugar and salt and simmer everything thickens. When thick, add the greengages and cook until soft. Remove from the heat and let cool slightly.
To fry the mackerel, heat the oil in a large, heavy frying pan. Place each mackerel fillet, skin side down, and fry for about five minutes or until cooked through.
Serve the mackerel with spoonfuls of warm chutney.
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