Tikka mackerel buns
Serves 6
Prep time: 15 minutes
Cooking time: 10 minutes
Cals: 483/Sat fat: 9g
YOU NEED:
2tsp ground coriander
2tsp ground cumin
2tsp garlic powder
1tsp smoked paprika
1tbsp garam masala
1tsp ground ginger
1tsp dried mint
1tsp chilli powder
250ml full-fat Greek yoghurt
Small bunch mint, leaves picked and chopped
Small bunch coriander, chopped
6 fresh curry leaves
6 mackerel fillets, pin-boned
6 brioche buns, halved
1 bag salad leaves
For the salad:
2 pickled
onions, sliced
1/2 fennel, thinly sliced
1/2 green apple, julienned
Juice 1 lime
Olive oil
METHOD:
Light your BBQ. When the coals are silvery in colour, it will be ready to cook on. Alternatively, you can use a griddle pan on the hob.
Put the ground coriander, cumin, garlic powder, paprika, garam masala, ginger, mint, chilli powder and Greek yoghurt in a large bowl. Mix everything together then season and add half the fresh mint, all the coriander and the curry leaves and stir to combine.
Spread a third of the mixture on a large sheet of foil. Lay the mackerel fillets on top and spread the remainder of the mixture over the top. Place another piece of foil over and seal the edges to make a parcel, then lift on to the BBQ to cook for 10 minutes. Alternatively, cook the mackerel fillets in a griddle pan for 2 minutes each side.
Meanwhile, mix the pickled onions, fennel, apple and remaining mint in a bowl and pour over the lime juice to make the salad. Add a splash of olive oil, season, and mix together.
To serve, fill the buns with the salad leaves, top with a mackerel fillet and spoon over the fennel and apple salad.
