Turmeric roast mackerel with spiced chickpeas and raita
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Turmeric roast mackerel with spiced chickpeas and raita
Recipe by Anna Glover
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
805Kcal
Fat
55gr
Saturates
13gr
Carbs
29gr
Sugars
8gr
Fibre
9gr
Protein
45gr
Salt
0.8gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 50g fresh turmeric, peeled and chopped
- 50g root ginger, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 3 green chillies, deseeded, 2 chopped, plus 1 finely sliced, to serve
- 1 tsp ground coriander
- 4 tbsp groundnut oil, plus extra to drizzle
- 4 whole mackerel, gutted and de-headed, or 8 mackerel fillets, pin boned
- 2 onions, finely sliced
- 1 tbsp garam masala
- juice of 1 lemon
- 2 x 400g tins chickpeas, rinsed and drained
- ½ x 31g pack coriander, chopped
- 1 lemon cut into wedges, to serve
For the raita
- ½ large cucumber, trimmed
- ½ x 28g pack mint, leaves picked and chopped
- 200g thick Greek yogurt
Step by step
Get ahead
Marinate the mackerel for up to 24 hours in the fridge.
- Pound the turmeric, ginger, garlic and chillies in a pestle and mortar to make a paste, or use a mini food processor. Stir in the ground coriander, 3 tablespoons of oil, and season.
- Make 4 deep slashes through the skin on both sides of each mackerel. Put them in a large sealable food bag with the turmeric paste and rub into the fish through the bag; chill for 4-8 hours. Preheat the oven to 220°C, fan 200°C, gas 7.
-
Fry the onions in 1 tablespoon of oil on a low heat for 20-30 minutes until golden, stirring regularly. Add a splash of water if they catch. Sprinkle the onions with the garam masala, half the lemon juice and season. Stir in the chickpeas; remove from the heat.TipWear gloves when handling turmeric, as it stains. Serve with green beans and stir-fried okra.
- For the raita, cut the cucumber in half lengthways; discard the seeds. Coarsely grate into a bowl and add the remaining ingredients; season then cover and chill.
- Tip the chickpea and onion mix onto a baking tray. Add the mackerel (if using fillets, place 4 fillets skin-side down, then place the other fillets on top so they’re sandwiched together). Spread a spoonful of the marinade over the fish (discard any left over), drizzle with a little more oil and a pinch of salt. Roast for 15-20 minutes, until it’s flaking away from the bone. Squeeze over the remaining lemon juice, scatter with green chilli and coriander; serve with the raita.
