Servings: 2
Ingredients
- 1 large Spanish Mackerel, about 1 1/2 lbs cut into ~ 1 1/2" steaks
- 1 tbsp lemon juice
- couple of splashes of fish sauce if you don't use it, taste sauce at the end for saltiness
Spices
- 1 tbsp kasoori methi (dried fenugreek leaves) available at Indian groceries
- 2 tbsp garlic and ginger paste puree yourself or use frozen cubes, 2 parts garlic to one part ginger
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1/4 tsp Kashmiri chili powder this is not American chili powder, it is hot! (optional or more to taste)
Finish
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tsp brown sugar
- 3 tbsp vegetable oil or ghee for cooking
- 4 tbsp chopped cilantro leaves
- basmati rice or naan for serving
Instructions
- In a small bowl, mix all the spices together.
- Place mackerel steaks on a platter or pie dish. Drizzle lemon juice and a couple of splashes of fish sauce over each side of steaks. Rub spice mix into the flesh on both sides. Set aside to marinade from 15 minutes up to an hour.
- Over medium heat, heat a saute pan, add most of the oil or ghee (save about a teaspoon for end). Once it begins to shimmer, add the steaks. Cook from 3-5 minutes each side. When steaks are done, remove from pan onto a plate.
- If there is any burnt spice, use a spatula and remove it. Add a little more ghee/oil to the pan, add ginger-garlic paste, stir and saute for 1-2 minutes. Add chicken broth, tomato paste, and brown sugar, stir and bring to light boil. Cook down slightly. Carefully place steaks back into pan, turn over so all the steaks are coated. Heat a minute or two to warm. Sprinkle with cilantro and serve with basmati rice or some naan. You'll want to sop up the sauce!
Notes
You can get away without using the kasoori methi if you don't have it.
You could use another whole fish of your choice. Just ask your fishmonger to steak it up for you! No charge to clean and steak, butterfly, or fillet!
Tried this recipe?Let us know how it was!
Question– Do you think there is any reason you could not use this same method and sauce on a mild fish like haddock?
Don’t see why not! Go for it and tell us how it comes out! We do sell whole white fish such as haddock, pollock, or branzini which could be steaked for you.