Mackerel in Tomato Sauce Bhajis

Prep time: 5 minutes Cooking time: 3 minutes Serves: 1 Skill level: Easy Peasy Recipe by: International Fish Canners (IFC) - Fraserburgh

These tasty Bhajis are divine and we've given them a festive makeover!

Cfb52A609F6Bf2Efc0Baf07B4236927E

The method

These delicious Bhajis are a real favourite here (Heather counts them as being in her top 3 fish dishes of all time!) and we've given them a festive makeover!

  1. Preheat your fryer oil or if you don't have a fryer you can use a deep-sided pan and fill it up to a third. The oil has to be piping hot for Bhajis to be at their best. Chefs tell us 180 degrees.
  2. Place the red onion, coriander, turmeric, flour, cumin seeds and mackerel in tomato sauce in a large bowl and mix everything together.
  3. This mixture will make 16 Bhajis. We recommend you half the mixture in the bowl by placing a spoon down the mixture and then half again so you have four quarters this will help you get the Bhajis the right size.
  4. Run your hands in water under the tap so they are wet and this means you can now take each quarter of the mixture and roll it into four balls.
  5. Using a fish slice or slotted spoon gently lower the balls into the hot oil and leave for 2-3 mins before lifting them carefully out onto kitchen paper to remove the excess oil. We recommend you test one Bhaji first for the oil.