Mackerel with Bombay Potatoes and Fried Egg

Mackerel with Bombay Potatoes and Fried Egg

Prep time: 5 minutes

Cooking time: 16-20 minutes

Serves: 2


  • 2 mackerel fillets
  • 2 large potatoes peeled and diced 1cm
  • 1 clove garlic, crushed
  • Half a chilli, sliced
  • 1 tbsp curry powder
  • Half a tsp mustard seeds
  • 1 tsp grated ginger (optional)
  • 3 spring onions, sliced
  • 2 eggs
  1. Boil the potatoes in salted water until just tender but retaining a slight bite, drain
  2. Slash the skin of the mackerel 3 or 4 times brush the mackerel fillets with oil, season and cook under a preheated grill, skin side up until the skin is crispy, turn and cook the flesh side for one minute
  3. Heat a little oil in a non stick pan, add the mustard seeds and allow to pop, next add the ginger, garlic, chilli and curry powder, cook for 1 minutes the add the potatoes, cook turning gently until they are brown and crispy
  4. Fry the eggs
  5. Spoon some potatoes on to a plate top with a mackerel fillet, then a fried egg