Ingredients

• 1 tbsp vegetable oil
• ½ onion
• finely chopped
• 3 garlic cloves
• crushed
• ½ tsp ground turmeric
• 1 tbsp tomato purée
• 200ml/7fl oz vegetable stock
• 100ml/3½fl oz white wine
• 1 tsp caster sugar
• 1 small aubergine
• cut into 2cm/1in cubes
• ½ pint vegetable oil
• for deep frying
• 2 tbsp chopped fresh coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• salt and freshly ground black pepper
• 1 mackerel fillet
• skin scored
• 1 tbsp olive oil
• small bunch fresh chives
• cut into 5cm/2in lengths
• ½ lime
• cut into wedges

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the aubergine fritters
• heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes. Add the turmeric
• tomato purée
• stock
• wine and sugar and bring to a gentle simmer for about five minutes.
• Meanwhile
• heat the vegetable oil for deep frying in a large saucepan and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: do not leave oil unattended as hot oil can be dangerous.) Carefully add the aubergine cubes and fry for 4-5 minutes
• or until golden-brown.
• Remove with a slotted spoon and drain on kitchen towel before stirring them gently into the onion and spices. Finally
• stir in the coriander.
• For the cumin and turmeric crusted mackerel
• combine the spices in a bowl and coat the fish with the mixture. Season
• to taste
• with salt and freshly ground black pepper. Heat the oil in a frying pan and fry the mackerel until golden-brown on both sides
• about 3-4 minutes. Transfer the pan to the oven to continue cooking for 8-10 minutes.
• To serve
• place the fish in the centre of a serving plate and surround with the aubergine fritters. Garnish with chopped fresh chives and lime wedges.