Serves 4

Ingredients

• 4 mackerel, cleaned and fins trimmed
  
• 2 teaspoons salt
  
• 2 teaspoons red chilli powder
  
• 4 lemongrass stalks, bruised
  
• lemon wedges, to serve

For the spice paste:

• 8 shallots, peeled
  
• 2 garlic cloves, peeled
  
• 2.5cm (1-inch) piece of fresh ginger
  
• 1 teaspoon ground turmeric
  
• 5 dried red chillies, soaked in warm water for 30 minutes, then drained
  
• 2 green chillies
  
• 1 teaspoon fennel seeds
  
• 1 teaspoon mustard seeds
  
• 10 fresh curry leaves
  
• 1 tablespoon tamarind paste
  
• 2 tablespoons vegetable or corn oil
  
• 1 teaspoon salt
  
• 1/2 teaspoon sugar

Method

Slash the mackerel 2 or 3 times on each side with a sharp knife. Rub in the salt and chilli powder and set aside for 30 minutes.

Make the spice paste by blending all the ingredients together in a food processor or blender. Cover both sides of each fish with the spice paste, insert a stalk of lemongrass through the mouth and set aside for another 30 minutes.

Place the fish on a baking tray and cook in an oven preheated to 180°C/350°F/Gas Mark 4 for 12–15 minutes, turning them over once half way through the cooking time.

Serve with the lemon wedges.