A delicious fish, served up with curried flavours and a lovely fried egg on top
The method
Boil the potatoes in salted water until just tender but retaining a slight bite, then drain and set aside.
Preheat the grill to high. Slash the skin of the mackerel 3 – 4 times. Brush the mackerel fillets with oil, season with salt and pepper and cook under the grill, skin side up, until the skin is crispy. Then turn over and cook on the other side until cooked through.
Heat 1 tbsp of the oil in a non-stick pan. Add the mustard seeds and allow to pop. Next add the ginger, garlic, chilli and curry powder, and cook for 1 minute. Add the potatoes and cook, turning gently, for 5 minutes or until they are brown and crispy. Add the spring onions and stir through.
Heat the remaining oil in a small non-stick frying pan and fry the eggs to your liking.
Divide the potatoes between two plates, top with the mackerel fillets, then the fried eggs. Add a grind of black pepper and serve immediately.
