Mackerel Recheado

John Benbow is the founder of Islington cookery school Food at 52 and appeared as a guest chef at Borough Market in November 2009.

Serves 4

Ingredients

For the masala paste

1/2 tsp cumin seeds

2 tsp coriander seeds

1 tsp peppercorns

1/2 tsp cloves

1/4 tsp turmeric

1/2 tsp salt

1/2 tsp sugar

5 red chilies

3 garlic cloves

Walnut-sized piece of tamarind, seeded

5cm piece of ginger

2 tbsp red wine vinegar

For the mackerel

4 large mackerel (approx 275-350g each)

Seasoned flour for dusting

Groundnut or vegetable oil for frying

For the kachumber salad

450g salad tomatoes, deseeded with skin removed

1 medium red onion

2 tbsp coriander, roughly chopped

1/4 tsp ground cumin

Pinch cayenne pepper

1 tbsp white wine vinegar

¼ tsp salt

Method

The mackerel needs to be ultra-fresh and on the small side. If you can find only very large fish, then sharing one between two could work. Always buy whole fish, as filleting is easier with the guts in. A sharp flexible knife is essential, so have a diamond sharpener handy if possible.

Cut across the body behind the head and run your knife just above the backbone up to - but not through - the tail. Repeat on other side. Clip the back bone at the tail and discard the head and everything connected.

Cut away the rib bones. Slice down either side of the pin bones and pull out the strip. You should now have a bone-free double fillet. Any straggling bones can be picked out using pliers or tweezers. Pre-heat oven to 220C.

Blend paste in a pestle and mortar or grinder and spread inside fillet. Tie up with string and dust with flour.

Heat the roasting tray on the hob with enough oil to cover the bottom. Fry for 4 minutes, turn and move to the oven for a further 4 minutes. Large fish may need a minute longer.

Mix the salad ingredients and serve.

Shopping guide

You can pick up all of the spices needed for the masala paste at Spice Mountain in the Jubilee Market. You will find beautifully fresh mackerel at Applebee’s Fish on Stoney Street. They will be happy to fillet it for you if you don’t want to try it yourself. The onions, tomatoes, garlic, ginger, coriander and chilies can be collected from any of the market’s many fruit and veg stalls; try biodynamic farmer Fern Verrow for seasonal produce or Elsey & Bent who have a huge range in their Stoney Street stall.