Ingredients

• 175ml/6fl oz full fat plain yoghurt
• 1 tbsp gram flour (also called besan)
• 250ml/9fl oz water
• ½ tsp salt
• ¼ tsp ground turmeric
• 1 tbsp ghee
• 1 whole red chilli
• ½ tsp cumin seeds
• 20-25 fresh curry leaves
• 1 tsp cloves
• 1 tsp fennel seeds
• ½ tsp pepper
• 5cm/2in cinnamon stick
• 1 tsp cumin seeds
• ½ tsp red chilli powder
• 4 large mackerel fillets
• bones picked out with tweezers
• trimmed
• 1 tsp salt
• ½ lemon
• juice only
• 1 tbsp vegetable oil
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 sprig fresh curry leaves
• 1 onion
• finely chopped
• ½ tsp salt
• 1 fresh green chilli
• finely chopped
• 150g/5oz spinach
• finely shredded
• 60g/2½oz fresh coconut
• grated

Directions

• For the yoghurt kadhi
• place the yoghurt
• gram flour
• water
• salt and turmeric into a bowl and whisk to combine
• then pass the mixture through fine sieve.
• Place the yoghurt mixture into a pan over medium heat and bring to the boil
• whisking constantly. Reduce heat and simmer for 5-8 minutes
• or until the sauce turns glossy and begins to coat the back of a wooden spoon. Skim the yoghurt kadhi to remove any scum or impurities that may appear on the surface.
• Place the ghee into a small pan and heat to smoking point. Add the red chilli
• cumin and curry leaves and as they crackle and cook (almost immediately)
• pour the oil and spices over the yoghurt kadhi. Set aside.
• For the mackerel
• preheat the grill to its highest setting.
• Place all the spices into a pestle and mortar (or a spice grinder) and grind to a coarse mixture.
• Sprinkle the spice mixture over both sides of the mackerel fillets.
• Mix the oil and lemon juice together
• then drizzle over the mackerel fillets.
• Place the mackerel fillets onto a tray and place under the grill
• skin side-up
• and cook for 8-10 minutes
• or until the mackerel is just cooked through.
• For the spinach poriyal
• heat the oil in a frying pan over a medium heat. Add the mustard seeds and curry leaves and fry for 10-15 seconds (they should crackle and pop.
• Add the onions and fry for 5-6 minutes over a low heat
• or until translucent.
• Add the salt and green chilli and stir-fry for one minute.
• Add the spinach leaves and stir-fry for 2-3 minutes
• until wilted down.
• Add the grated coconut and mix well. Cook for one minute then remove from the heat.
• To serve
• pour or ladle equal amounts of the yoghurt kadhi into serving bowls and place a mackerel fillet on top of each. Place some of the spinach poriyal over each mackerel fillet and serve immediately.