This recipe has some healthy and delicious Mackerel fillets, served up with warming curry flavoured potato and topped out with a fried egg.

Preparation time  will be about 5 minutes and allow a further 20 minutes for the cooking. The quantities in the recipe below will serve two people. We can prepare the fillets for you in the shop – just choose your fish.

Ingredients For Mackerel Fillets With Spicy Potatoes

2 mackerel fillets from Walter Purkis & Sons
2 large potatoes peeled and diced in 1cm cubes
1 clove garlic, crushed
Half a chilli, sliced
1 tbsp curry powder
Half a tsp mustard seeds
1 tsp grated ginger (optional)
3 spring onions, sliced
2 eggs

Cooking Method for Mackerel Fillets With Spicy Potatoes

Boil the potatoes in salted water until just tender but retaining a slight bite, drain well and allow them to dry. (It is hard to get a wet surface to brown later)

Make 3 or 4 shallow diagonal slashs to the  the skin side of the mackerel  then brush the mackerel fillets with oil, season well and cook under a preheated grill, skin side up until the skin is crispy, turn and cook the flesh side for one minute.

Heat a little oil in a non stick pan, add the mustard seeds and allow to heat until they start to pop, next add the ginger, garlic, chilli and curry powder, cook for  a further minute the add the potatoes. Cook them in the spicy oil, turning them gently until they are brown and crispy. Remove form the pan and keep warm.

Fry the eggs

Spoon some potatoes on to a plate top with a mackerel fillet, then a fried egg to finish the dish.

This Mackerel Fillets recipe comes from Fish Is The Dish  give them a visit for more tasty recipes.