Mackerel With Curry Spices Food

MACKEREL WITH CURRY SPICES

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
• Cut six 65 x 30cm sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
• Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel.

MACKEREL WITH CURRY SPICES

Steps:

• Preheat the oven to fan 180°C (355°F)/conventional 200°C (390°F)/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
• Cut six 65x30cm (25.5x12inches) sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
• Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel (that's the way I do it, it's much more fun).
• SERVING SUGGESTIONS:.
• Beetroot Relish: Dice 6 cooked beetroot, place in a bowl and drizzle with olive oil. Stir through a handful of chopped fresh flatleaf parsley and a pinch of grated lemon zest.
• Simple Raita: Mix a 200g carton Greek yogurt with 1/2 cucumber, finely diced. You may want to throw in some fresh, chopped mint, too.