Goan spiced mackerel with tomato & chilli sambal & raita
A twist on the usual goan fish curry. This delightful recipe features mackerel fillet spiced with cumin, turmeric, cinnamon and lime and served with cool raita.
Rich, oily mackerel is robust enough to handle a little heat and spice. The cucumber yoghurt cools and refreshes.
|For the mackerel:|
|4||fresh mackerel fillets, about 120 g (4 oz) each|
|½ tsp||ground cumin|
|½ tsp||ground turmeric|
|½ tsp||ground cinnamon|
|1||lime, juice and zest|
|160 g (5½ oz)||salad leaves, to serve|
|For the sambal:|
|2||medium tomatoes, roughly chopped|
|For the raita:|
|300g (10½ oz)||low-fat Greek yoghurt|
|10-cm (4-in)||piece cucumber, finely chopped|
|2 tbsp||mint leaves, roughly chopped|