Bengali-style mustard and turmeric mackerel with potatoes

Ingredients

For 1 serving

• Mackerel140 g
• Potatoes150 g
• Tomatoes80 g
• Mustard seeds1 teaspoon
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Chili pepper0.5
• Ginger5 g
• Sunflower oil1 teaspoon
• White rice45 g
• Cilantroto taste
• Saltto taste

Contains: fish, mustard

Method

1. Rinse the rice and boil it in salted water for the time on the packet, until tender; drain and keep covered.
2. Meanwhile peel the potatoes and cut them into thin wedges, chop the tomatoes, grate the ginger and slice the chilli. Pat the mackerel dry, cut it into 2–3 pieces and rub it with half the turmeric and a pinch of salt.
3. Heat the sunflower oil in a frying pan over medium-high heat and sear the mackerel for 1 minute per side, until the skin is golden; remove and set aside.
4. In the same oil, over medium heat, add the mustard seeds and cumin until they pop, then the ginger, chilli, tomatoes and remaining turmeric and cook for 2–3 minutes, until the tomatoes soften.
5. Add the potatoes and a large glass of water, season with salt and simmer over medium-low heat for 15 minutes, until the potatoes are tender. Return the fish to the broth and cook for 5 more minutes, until cooked through.
6. Serve in a bowl with fresh coriander and the rice on the side.