Pan Seared Curried Mackerel

Mackerel is a great fish to cook if you want to use a spicy preparation like curry. This recipe serves 2.

3/4-1 lb. Atlantic Mackerel fillet. Pin bone removed

For the sauce

• 3 T olive oil
• 3 scallions thin sliced
• 1 garlic clove fine chop
• 1 cup canned chopped Italian plum tomatoes
• 1/4 cup tomato sauce
• 1 T tomato paste
• 2 T red curry paste
• 2 t shiracha sauce or more if you like hot
• 1 T mango chutney
• 2  t coriander powder
• 2 t cumin powder
• 1/2 cup canned chick peas
• 1 t turmeric  powder

For the fish

• 2 T olive oil
• Drake’s batter mix or seasoned flour
• Pinch of cumin powder

Preheat oven to 400 degrees

To make sauce heat pan over medium high heat add olive oil and sauté scallions and garlic until softened and starting to brown. Add the rest of sauce ingredients stir and simmer over low heat while you prepare the fish.

Dust mackerel fillets in Drake’s and sprinkle with small amount of cumin powder. Heat an oven proof pan or iron skillet over high heat. Add olive oil, and when oil is sizzling hot place fillets flesh side down and sear for about 2 min or until fillet looks browned and crispy around the edges. Flip and pop in the oven for another 3-5 min or until fillet is barely opaque in the center. Serve on top of sauce.