Masala Mackerel with Coconut Rice – I cannot tell you how delicious this meal was, super simple, balanced and healthy 😘😘 I could eat this meal again and again, thank you to sainsburysmag for this wonderful recipe:
80g basmati rice
100ml light coconut milk
1 x 200g pack fine green beans and Tenderstem broccoli, trimmed
½ tbsp vegetable oil
1½ tsp garam masala
¼ tsp ground turmeric
1 x 180g pack mackerel fillets
½ x 30g pack coriander, roughly chopped, plus extra sprigs to serve
zest of ½ lime plus 2 tsp juice, plus wedges to serve
75g dairy free yogurt
Put the rice in a medium saucepan with the coconut milk and 75ml of boiling water, plus a pinch of salt. Bring to the boil, stir, then arrange the beans and Tenderstem on top of the rice. Cover with a close-fitting lid, reduce the heat to low and leave to cook, undisturbed, for 10 minutes.
Meanwhile, mix the oil with the garam masala, turmeric and some seasoning. Slash the skin of the mackerel fillets, then brush with the spiced oil on both sides. Set aside.
Whiz the chopped coriander, lime zest, juice and yogurt in a small processor until combined, then season to taste.
Once the rice has cooked for 10 minutes, remove the pan from the heat and leave it to rest (still covered) while you cook the mackerel. Heat a non-stick frying pan over a medium-high heat and fry the mackerel fillets, skin-side down, for 2-3 minutes until crisp and golden, then turn and cook for 1-2 minutes, or until cooked through.
Stir the beans and broccoli through the rice, divide between 2 shallow bowls and top with the spiced mackerel. Drizzle over the green yogurt sauce, garnish with the extra coriander and serve with the lime wedges. Enjoy!!