Mackerel curry recipe
 Frozen fish keeps for a long time so making this quick mackerel curry is easy for a weeknight dinner. 1 tsp sunflower oil1 small onion, chopped2 garlic cloves, finely grated2cm/1in ginger, finely grated½ green chilli, or to taste, finely chopped200g/7oz cherry tomatoes, halved1 yellow pepper, chopped into bite-sized pieces¼ tsp salt¼ tsp turmeric½ tsp cumin½ tsp Kashmiri chilli powder or paprika 1 tsp corianderpinch cinnamon1 clove black pepper, to taste2 frozen mackerel fillets (or salmon or cod)fresh coriander, chopped 1 tsp sunflower oil 1 small onion, chopped 2 garlic cloves, finely grated 2cm/1in ginger, finely grated ½ green chilli, or to taste, finely chopped 200g/7oz cherry tomatoes, halved 1 yellow pepper, chopped into bite-sized pieces ¼ tsp salt ¼ tsp turmeric ½ tsp cumin ½ tsp Kashmiri chilli powder or paprika 1 tsp coriander pinch cinnamon 1 clove black pepper, to taste 2 frozen mackerel fillets (or salmon or cod) fresh coriander, chopped Method In a lidded frying pan, heat the sunflower oil and fry the onion over a medium heat for 10 minutes until it is translucent and slightly browning at the edges. Add the garlic, ginger and chillies and fry for another few minutes until everything is softened.Add the halved cherry tomatoes, a splash of water, and put the lid on so that the tomatoes begin to soften and break down. Stir occasionally to prevent it sticking.Remove the lid, add the yellow pepper, salt and all the spices. Add another splash of water if it’s looking very dry. Push the frozen mackerel fillet down into the sauce, cover the pan and cook for 5 minutes. Turn the fillet over and continue cooking, covered, for a further 5 minutes or until the mackerel fillet is cooked through and piping hot. Scatter with fresh coriander and serve with basmati rice. In a lidded frying pan, heat the sunflower oil and fry the onion over a medium heat for 10 minutes until it is translucent and slightly browning at the edges. Add the garlic, ginger and chillies and fry for another few minutes until everything is softened. In a lidded frying pan, heat the sunflower oil and fry the onion over a medium heat for 10 minutes until it is translucent and slightly browning at the edges. Add the garlic, ginger and chillies and fry for another few minutes until everything is softened. Add the halved cherry tomatoes, a splash of water, and put the lid on so that the tomatoes begin to soften and break down. Stir occasionally to prevent it sticking. Add the halved cherry tomatoes, a splash of water, and put the lid on so that the tomatoes begin to soften and break down. Stir occasionally to prevent it sticking. Remove the lid, add the yellow pepper, salt and all the spices. Add another splash of water if it’s looking very dry. Push the frozen mackerel fillet down into the sauce, cover the pan and cook for 5 minutes. Turn the fillet over and continue cooking, covered, for a further 5 minutes or until the mackerel fillet is cooked through and piping hot. Remove the lid, add the yellow pepper, salt and all the spices. Add another splash of water if it’s looking very dry. Push the frozen mackerel fillet down into the sauce, cover the pan and cook for 5 minutes. Turn the fillet over and continue cooking, covered, for a further 5 minutes or until the mackerel fillet is cooked through and piping hot. Scatter with fresh coriander and serve with basmati rice. Scatter with fresh coriander and serve with basmati rice.