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INGREDIENTS
- 2 red chilies (deseeded and roughly chopped), plus extra sliced chili for serving
- 4 shallots (roughly chopped)
- 2 garlic cloves
- 1 thumb-sized piece of fresh ginger (peeled and chopped)
- 1 tablespoon hot smoked paprika
- 2 limes (zest grated and juice squeezed, plus lime wedges for serving)
- 200 g sweet potato (peeled and cut into 1 cm cubes)
- 1 tablespoon rapeseed oil
- 2 red bell peppers (deseeded and sliced)
- 4 spring onions (washed and sliced)
- Small bunch of coriander (chopped)
- 320 g broccoli (steamed, for serving)
- 4 raw mackerel fillets
PREPARATION
- 1Place the chili, shallots, garlic, ginger, paprika, lime zest and juice, and 1 tablespoon of water into a small food processor and blend until smooth.
- 2Preheat the oven to 200°C. Place the sweet potato in a large baking tray and toss with the oil. Add the curry paste and paprika, then bake for 35-40 minutes until the potato is tender. Heat the grill to high.
- 3Score the skin of the mackerel in a few places with a sharp knife. Place the fish on top of the vegetables, skin-side up, then grill for 4-5 minutes until the skin blisters and the flesh is cooked through.
- 4Sprinkle with spring onions, coriander, and extra chili, then squeeze a little lime juice over it. Serve with steamed broccoli.
