Serves 2

For the grilled mackerel
2 super fresh mackerel, filleted
1 tbsp sunflower oil mixed with 1tsp garam masala, ½ tsp ground cumin and 1tsp ground coriander to make a spice paste

For the Bombay Aloo

2tbsp sunflower oil
300g floury potatoes, peeled and cut into 1cm cubes
1tsp mustard seeds
3cm piece root ginger, peeled
1 large clove garlic, peeled
2 large ripe tomatoes, chopped
½ tsp ground turmeric
½ tsp chilli powder
1 medium onion, peeled and finely chopped
1tbsp chopped fresh coriander

For the lime mayonnaise

Juice and zest 1 lime
30ml good quality mayonnaise
30ml thick plain yoghurt
Salt and pepper

1. Start the Bombay Aloo by putting the 2tbsp sunflower oil in a heavy pan in the Morso at a medium-hot heat and add the potatoes with a pinch of salt. Add 30ml water and stir well with a wooden spoon. Put a lid on the pan and let the potatoes steam until tender.

2. Whizz together the tomato, ginger and garlic with a hand blender adding a splash of water if the mixture is too thick – it wants to look like an uncooked tomato sauce.

3. When the potatoes are tender, push the pan nearer the flame and take the lid off the pan. Add the mustard seeds and when they start to pop, stir in the dried spices and the onion. Cook for about 30 seconds to cook out the spices and add the tomato sauce. Let the potatoes cook in the tomato mixture until the tomatoes have thickened up, check the seasoning and keep warm.

4. Spread the spice paste over the cut side of the mackerel fillets. Put a heavy frying pan or roasting tin in the hot oven and roast the mackerel fillets for 2 minutes or until they are cooked through.

5. Mix all the lime mayonnaise ingredients together and stir the chopped fresh coriander into the Bombay Aloo.

6. Serve the grilled fillets with the potatoes and a spoonful of mayo and a few lime wedges to squeeze over the spiced fish.


See how David Jones cooks Spiced Grilled Mackerel with Bombay Aloo on the Morsø Forno - HERE