Goan mackerel curry- kudos to the spice king, Atul Kochhar!

This is a 'must try' dish - with line caught mackerel off Cornwall abundant and available superfresh in local wet fish shops and even supermarkets at the moment - be prepared for a surprise as this dish is a winner on all counts - never has getting a dose of your OmegaIII been more pleasant!.........

first off gently soften the onion, garlic and bayleaf before adding the first batch of ground spices - top tip, be sure to grind your spices fresh .......

once doen and the coconut milk added, reduce to thicken (if you suddenly discover that the stock cupboard is devoid of coconut milk then a 100g of dessicated coconut, soaked in 400 ml of boiling water, whizzed with a blender and then strained through a seive will produce a worthy substitute) probable time to reduce around 15 minutes........

having prepared the mackerel fillets (scored and rolled in the second batch of spice) give them a couple of minutes skin side down in butter and oil before flipping over to finish off........

most important, don't forget the finely sliced purple onion that really does put the finishing touch to this superb dish........

veg of choice and pour the reduced sauce over the basmati rice to complete the scene.......

two fillets left to fight over.........

amidst stiff competition!

Full recipe from the BBC web site here.