Keralan-style coconut fish curry
White fish simmered in a turmeric-coconut sauce with curry leaves and tamarind sharpness.
Pan-fried mackerel with quick pickled rhubarb
Crisp mackerel fillets against sharp pickled rhubarb and buttery crushed potatoes.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Warm sugar and vinegar until dissolved; pour over the rhubarb and stand 15 minutes.
- Step 2
Boil the potatoes; crush with butter and chives.
- Step 3
Score the mackerel skin; fry skin-down in the oil 3 minutes until crisp, flip for 1.
- Step 4
Serve on potatoes with drained rhubarb and watercress.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 42g |
| – of which sugars | 18g |
| Fibre | 5g |
| Fat | 30g |
| – of which saturates | 7g |
| – of which omega-3 | 2.8g |
| Calcium | 80mg |
| Iron | 2.4mg |
| Salt | 0.6g |
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