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Fresh Onion Chutney • 1 med hot Red Chilli seeded and thinly sliced
• 4 tbsp Red Wine Vinegar
• 1 med Red Onion quartered and sliced
• Juice 0.5 Lime • Fresh Coriander chopped METHOD
1 For the masala paste cut open the dried chillies and remove any stalks and seeds, cover with hot water and leave to soak for 20mins
2 For the onion chutney cover the red chilli with the vinegar and set aside
3 Drain the soaked dried chillies and grind in a food processor with the soaked chillies, sugar, garlic, ginger, vinegar and 0.5 tsp of salt, blend adding a little of the chilli soaking liquor to make into a smooth paste
4 Make deep incisions in the mackerel fi llets on the skin side, season with salt and then spread the masala paste inside the cuts in the mackerel
5 Fry the fi sh in hot veg oil until cooked, next drain the vinegar of off the
red chilli and mix with the remainder of the ingredients for the fresh onion chutney with some salt to taste
6 Serve the mackerel with the fresh onion chutney and a squeeze of lime Pilau Rice goes well with this dish