Curry-spiced mackerel with turmeric butter beans and pickled onion

Have you only got 5 or 6 minutes to cook something for dinner? This recipe is perfect for those who have little time to whip up a decent meal but yet want to avoid ping meals. This is all about heating up and constructing artistically rather than cooking wholly from scratch. Allow me to explain.

I unashamedly use curry paste in this recipe – in my eyes, you could go out and buy the 15+ ingredients individually, or you could buy these in one pot that have been prepared and cooked down for you.

I also unashamedly use tinned butter beans – again, these have been prepared for your convenience and act as the foundation for tarting up with your own flavours (or mashed up with loads of butter and milk for an alternative to mashed potato!).

As a recommended option, I serve this with poppadoms for crunch.

Serves 2

1 large red onion
100ml white vinegar
2 tins of butter beans
1 tablespoon salted butter
1 clove of garlic, minced
Half a teaspoon tumeric
300ml soured cream
4 teaspoons rogan josh paste
250g peppered smoked mackerel, skins removed and roughly chopped
A sprinkling of fresh coriander, chopped
1 teaspoon of black onion seeds
Optional Poppadoms  

  1. Thinly slice the red onion and soak in the vinegar. Leave aside
  2. Add the beans, butter, garlic and turmeric to a frying pan over a low-medium heat, and season. Make sure to toss every now and then
  3. Meanwhile, add the soured cream and rogan josh paste to a saucepan and gently heat
  4. Once this has heated, add the mackerel and gently incorporate
  5. Serve the beans before adding the curried mackerel on top
  6. Separate the onion rings before adding on top, along with the coriander, black onion seeds and poppadoms

Top tips

  • Don’t heat the beans, butter, garlic and turmeric on too high a heat. The garlic will burn and turn bitter – you just want to heat the beans rather than ‘cook’ them
  • If you haven’t already, now is the time to nominate a turmeric wooden spoon, one that you are happy to stain
  • Don’t mix the mackerel into the curried cream too heavy-handedly otherwise the mackerel will break up and turn into a pate.

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