Mackerel with Bombay Potatoes

The method

1. Boil the potatoes in salted water until just tender but retaining a slight bite, drain
2. Slash the skin of the mackerel 3 or 4 times brush the mackerel fillets with oil, season and cook under a preheated grill, skin side up until the skin is crispy, turn and cook the flesh side for one minute
3. Heat a little oil in a non stick pan, add the mustard seeds and allow to pop, next add the ginger, garlic, chilli and curry powder, cook for 1 minutes the add the potatoes, cook turning gently until they are brown and crispy
4. Fry the eggs
5. Spoon some potatoes on to a plate top with a mackerel fillet, then a fried egg