8 mackerel fillets, cut into half across the middle to make 2 short fat pieces

Paste – 15g turmeric

50mm piece ginger

4 cloves of garlic

3 red chillies

5g grd coriander

10g grd cumin

Half red onion

Red onion, sliced

2 tin chick peas

Juice n zest 1 lemon

100g tamarind sauce

Pinch sugar

30g butter

Serve with yoghurt, mint and cucumber


1. Blend all the paste ingredients with about 50ml oil. Put in a bowl, add fish. Mix well, cover and leave for at least 2 hours

2. Fry the onion in butter, add everything else, cook 3mins

3. Put everything (including fish and marinade) in a roasting dish and cook 12 mins at 200c

4. Serve with the yoghurt etc