Pickled Mackerel
Ingredients:
4 tbsp vegetable or groundnut oil, plus extra for brushing
finely grated rind and juice of 1 lime
4 large mackerel fillets, about 175 g/6 oz each
1 1/2 tsp cumin seeds
1 1/2 tsp black mustard seeds
11/2 tsp nigella seeds
1 1/2 tsp fennel seeds
1 1/2 tsp coriander seeds
4-cm/11/2-inch piece fresh ginger, very finely chopped
1 1/2 garlic cloves, very finely chopped
3 shallots, very finely chopped pinch of chilly powder salt and pepper fresh red chilies, deseeded and very finely sliced, to garnish lime wedges, to serve
Method:
1. Mix together 2 tablespoons of the oil, the lime rind and juice and salt and pepper to taste in a non-metallic bowl that will hold the mackerel fillets in a single layer. Add the mackerel fillets and use your hands to cover them in the marinate, then set aside for at least 10 minutes, or cover and chill for up to 4 hours.
2. Meanwhile, preheat the grill to high, and lightly brush a grill rack with oil.
3. Remove the mackerel from the refrigerator 15 minutes in advance of cooking. Put the mackerel on the grill rack, skin-side down, and grill about 10cm/4 inches from the source of the heat for 6 minutes, or until the flesh is cooked through when pierced with the tip of a knife and flakes easily.
4. Meanwhile, heat the remaining oil in a wok or large frying pan over a medium-high heat. Add the cumin seeds, mustard seeds, nigella seeds, fennel seeds and coriander seeds and stir around until the mustard seeds and start to jump and the coriander and cumin seeds just start to brown. Immediately remove the pan from the heat, then stir in the ginger, garlic, shallots and chili powder and continue stirring for 1 minute.
5. Transfer the mackerel fillets to plates and spoon over the spice mixture. Garnish with red chili slices and serve with lime wedges for squeezing over.