This Bangladeshi bhaja mackerel is a lovely, quick and easy lunch dish
Here is another amazing recipe from my friend Mo – the head chef of Table Talk in Middleton St George. The recipe he sent me calls for sardines instead of mackerel but I had some nice smoked mackerel on hand and decided to use it. I’m sure he won’t mind.
This recipe is so good. I served it to my family this evening as a small snack and it was gobbled up.
Mackerel – like sardines – is really good for you. In fact, it is recommended that we all eat at least one helping of oily fish such as mackerel, salmon and tuna every week. You might like to read more about the goodness in seafood by following the Fish Is The Dish Happy Healthy Hearts campaign.
Bhaja mackerel is a great way of getting your helping of oily fish in. It’s a tasty and a fun way to serve the fish for dinner parties or just family nights in.
I served this bhaja mackerel piping hot with bora which went really well together. You can see Mo’s recipe for bora here. Alternatively, you could just serve bhaja mackerel on it’s own or as a nice filling for samosas.
- 250g smoked mackerel
- 2 tablespoons rapeseed oil
- 1/2 onion - finely chopped
- 3 fresh green chillies - finely chopped
- 200ml chopped tomatoes
- 1 egg
- 3 tablespoons finely chopped coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Heat a frying pan over medium heat and add the rapeseed oil.
- Throw in your chopped onion and green chilli peppers.
- Fry, stirring from time to time until the onion is soft and light brown in colour.
- Pour in the chopped tomatoes and stir to combine.
- Not add the egg and smoked mackerel and stir into the other ingredients.
- When everything looks good and scrambled, add the cumin, paprika, coriander powder and the fresh chopped coriander.
- Season with salt and pepper to taste and serve immediately.