Tandoori Spiced Mackerel with Beetroot and Yoghurt dressing

Tandoori Spice Mackerel with Beetroot and Yoghurt Dressing seved in a dish with fresh green vegetables
  • 2 servings
  • 26 minutes to prepare
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  • 4 fresh mackerel fillets
  • 2 garlic cloves, crushed
  • 1tsp freshly grated ginger
  • ½ sp garam masala
  • 1tsp ground coriander
  • ½tsp black pepper
  • ½tsp ground cumin
  • ¼tsp chilli powder
  • 2-3 drops red food colouring
  • Squeeze of lemon juice
  • For the beetroot dressing
  • 2 cooked beetroot, cut into small dice
  • ½ apple, cut into dice
  • 3tbsp natural yoghurt
  • 1tsp horseradish sauce
  • 1tbsp fresh mint, chopped


Wash and dry the fish on a little kitchen roll.

For the marinade, simply place the garlic and ginger in a pestle and mortar and bash until pureed. Fry the dried spices over a low heat until you can small the wonderful aromas. Pop these into the pestle with the food colouring and lemon juice and mix well. Brush the marinade all over the fillets of mackerel and leave to infuse for 30 minutes. For the dressing place all the ingredients into a small bowl and mix well, season with a little salt.

To cook the fish pre-heat your grill. Place a piece of non-stick parchment paper on a tray, place the fish on and cook under the hot grill for 2-3 minutes on each side, brushing any leftover marinade on the fish. Simply serve with the beetroot dressing and fresh green vegetables.