Mackerel with Bombay Potatoes and a Fried Egg

Ingredients

•  2 x mackerel fillets (skin on)
•  2 potatoes
•  1 clove garlic (crushed)
•  ½ red chilli
•  1 tbsp curry powder
•  ½ tsp mustard seeds
•  1 tsp grated ginger (optional)
•  3 spring onions
•  2 eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Thinly slice the chilli and spring onions.
2.  Peel and dice the potatoes into 1cm cubes.
3.  Boil the potatoes in salted water until just tender, but retaining a slight bite.
4.  Slash the skin of the mackerel fillets 3 or 4 times.
5.  Brush the mackerel fillets with oil, season and cook under a pre-heated grill, skin-side up until the skin is crispy.
6.  Turn and cook the flesh side for 1 minute.
7.  Heat a little oil in a non-stick pan, add the mustard seeds and allow to pop.
8.  Add the ginger, garlic, chilli, spring onions and curry powder and cook for 1 minute.
9.  Add the potatoes and cook, turning gently until they are brown and crispy.
10.  Fry the eggs
11.  Spoon some potatoes onto a plate and top with a mackerel fillet and then a fried egg.