Mackerel and Chickpea Masala
Mackerel and Chickpea Masala



  • 4 mackerel fillets
  • 1 tbsp garam masala
  • 1.5 tbsp veg oil
  • ½ lemon, sliced
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 2 tsp grated ginger
  • 1 chopped green chilli
  • 1 tsp cumin seeds
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas, drained
  • 1 tbsp tamarind paste
  • Chapatis, to serve
  • Preheat the oven to 220C. Score the fish fillets with a sharp knife, and mix ½ tbsp of garam masala, 1 tbsp of oil and some seasoning, and brush all over the mackerel. Arrange the sliced lemon on a baking tray and place the fish on top, and leave to marinate for 12 mins. Season well.
  • Meanwhile, fry the onion for 6 mins in the remaining oil to soften, then stir in the garlic, cumin, ginger and chilli and fry for 3 mins more. Tip in the tomatoes, add 200ml of water and simmer for 10 mins. Pop the mackerel in the oven and roast for 10 mins or until the skin is just crisp.
  • Stir the chickpeas into the tomato mixture, simmer for 5 mins, then stir in the tamarind and the rest of the garam masala. Serve the mackerel fillets on the chickpea curry, alongside some chapatis and your favourite Indian dips and sides.
35 mins
2 serving

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