Ingredients

• 455g ( 1 lb) mackerel fillets, cut in two crosswise
• 1 x 455g can chickpeas, drained Marinade
• 2 x 5ml spoon (2 teaspoons) curry powder or paste
• 2 cloves garlic, crushed • salt and pepper
• 70ml (1/8 pint) water mixed with 2 x I 5ml spoon (2 tablespoons) sunflower oil
• 5cm (2") piece fresh root ginger, finely chopped

Method

Preheat the oven to 190'C/375 F, Gas Mark 5

1. Lay the fillets into a shallow dish. Mix together the marinade ingredients and pour over the fillets. Cover and chill for 15-20 minutes.
2. Spoon the chickpeas into a lightly greased ovenproof dish and lay the fillets on top. Spoon over any remaining marinade mixture.
3. Cover with foil and cook for 15-20 minutes. Remove the foil and cook for a further 10 minutes.
4. Serve with basmati rice and a selection of chutneys, relishes, mint yoghurt, naan bread or poppadoms

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 428 Kilocalories; 29g Protein; 27g Fat; 18g Carbohydrate; 5g Fibre.

With Kind Permission © The Sea Fish Industry Authority.

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