Indian-spiced smoked mackerel
A quick blast under a grill transforms smoked mackerel, warming the fish and infusing it with the flavours in the spiced butter. Serve with a fresh raita that acts as both salad and sauce for a low-calorie lunch.
Each serving provides 396 kcal, 23g protein, 3g carbohydrates (of which 2g sugars), 32g fat (of which 10g saturates), 0.5g fibre and 2.5g salt.
Ingredients
- Β½ tsp garam masala
- pinch dried red chilli flakes
- 1 tbsp butter, softened
- 2 x 100g/3Β½oz smoked mackerel fillets
For the raita
Method
To make the raita, mix the yoghurt, mint and a squeeze of lime juice together in a bowl and season with a pinch of salt. Stir in the cucumber and radishes, cover and place in the fridge until ready to use.
Preheat the grill to high and line a baking tray with kitchen foil.
In a small bowl, mix together the garam masala, chilli and butter. Spread the spiced butter onto the mackerel and place the fillets on the baking tray. Grill for 1 minute, or until the butter melts, soaking the spices into the warm fish.
Serve the mackerel immediately with the raita.
