Ingredients

• 1 tbsp vegetable oil
• 15 fresh curry leaves (available from some supermarkets and from Asian grocers)
• ½ tsp mustard seeds
• 400g/14oz rhubarb
• finely sliced
• 4 green chillies
• chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp palm sugar (substitute golden caster sugar if unavailable)
• 1 lime
• juice only
• 3 tbsp finely chopped fresh mint
• 4 mackerel
• cleaned and filleted
• 75g/3oz red watercress
• leaves only
• 75g/3oz watercress
• leaves only
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• For the chutney
• heat the oil in a non-reactive frying pan and add the curry leaves and mustard seeds. When they start to crackle
• add the rhubarb
• chillies
• cumin
• coriander and palm sugar
• stirring well to combine. Cook for 2-3 minutes
• then add the lime juice and cook for a further 2-3 minutes
• or until the rhubarb is softened. Stir in the mint leaves
• then remove the pan from the heat and set aside.
• For the mackerel
• preheat the grill to high.
• Place the mackerel fillets skin-side up onto a rack and cook under the grill for 4-5 minutes
• or until the skin is crisp and the fish cooked through.
• To serve
• place the watercress leaves into a bowl and toss with the extra virgin olive oil and season with salt and freshly ground black pepper. Divide the watercress equally among four serving plates
• then arrange two mackerel fillets on top of each pile. Spoon the chutney alongside and serve.