Corn and Pomegranate Kachumber
Corn and Pomegranate Salad
I think mackerel is a beautiful fish. Its distinctive coat of shimmering purple, silver and green is stunning to look at, it’s packed to the gills (ha ha) with goodness and it's a tasty way to get lots of good healthy fish oils into your body. I like to add a range of different spices to my fish to give it some warmth and really delicious flavours.
Quick and easy to prepare, this makes a lovely light supper dish and works really well with a fresh and punchy radish salad. I’ve used whole mackerel in this recipe but if fish bones aren't your thing, then you can use the same marinade with fillets instead. Cook this gently to maximise the infusion of the masala paste, then crisp the fish up by turning up the heat. Finally, pour a little oil over the fish to finish the dish beautifully.
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