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Ingredientes
- 2 1/2 Tbsp. extra virgin olive oil
- 30 gm minced onion
- 25 gm mild curry pwdr
- 230 gm tin minced italian tomatoes
- 420 gm tin chickpeas liquid removed
- 25 ml thai sweet chilli sauce
- 1 x salt and black pepper
- 1 x squeeze of lemon juice
- 2 x fillets fresh or possibly smoked mackerel
- 50 gm rocket (or possibly other peppery salad leaves such as watercress lamb's lettuce or possibly baby chard)
- 10 x cherry tomatoes halved
Direcciones
- Heat 1 tbsp of extra virgin olive oil in a large frying pan.
- Add in the onion and cook on a high heat but without allowing it to colour.
- Sprinkle in the curry pwdr and cook for a further one minute.
- Add in the minced tomatoes and bring to the boil.
- Bubble till the liquid has reduced by a third then add in the liquid removed chickpeas and bring to the boil again. Reduce the heat and add in the sweet chilli sauce.
- Season with salt and pepper them place to one side and keep hot.
- Mix the remaining extra virgin olive oil and lemon juice to make a vinaigrette season then place to one sides if using fresh mackerel place the fillets skinside down in a warm nonstick frying pan and fry for 3 to 4 min till the skin is crisp.
- Turn over and cook for a further 2 min.
- If using smoked mackerel cook for about 1 1/2 min on each side. Season with salt and pepper.
- Dress the rocket or possibly salad leases with the vinaigrette.
- Add in the halved tomatoes to the cooked chick pea mix and divide between two plates.
- Place the mackerel fillets on top then add in a handful of the dressed salad. Serve.
- You can substitute certain ingredients depending on what you can buy in the shops. If you cannot find fresh mackerel fillets use smoked instead that come in vacuum packs which can be refrigerated. And you do not have to use rocket to garnish any peppery leases will do.
- Serves 2
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