Mackerel with Bombay Potatoes and a Fried Egg

Mackerel with Bombay  Potatoes and a Fried Egg
Fishboxer Fish is the Dish from

 A delicious fish, served up with curried flavours and a lovely fried egg on top.








  •  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
















  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.