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Aubergine Fritters with Cumin and Turmeric Crusted Mackerel

Pan-fried spice-crusted mackerel served with deep-fried aubergine cubes simmered in a turmeric, tomato, and white wine sauce.

SeafoodMain CourseSpicyMackerelAubergine

Estimated Nutrition

Per Serving Total
Calories 745.2 kcals 745.2 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 52.4 grams 52.4 grams
Protein 34.1 grams 34.1 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
CondimentsSauces
15
ml
Tomato Purée
Fruits
0.5
piece
Lime
cut into wedges
Liquids
200
ml
Vegetable Stock
100
ml
White Wine
NutsSeeds
3
clove
Garlic
crushed
0.5
tsp
Turmeric
ground
2
tbsp
Coriander
chopped, fresh
1
tsp
Turmeric
ground, for fish crust
1
tsp
Cumin
ground
1
bunch
Chives
cut into 5cm lengths
OilsFats
15
ml
Vegetable Oil
for frying onion
284
ml
Vegetable Oil
for deep frying
1
tbsp
Olive Oil
Seafood
1
piece
Mackerel
fillet, skin scored
Vegetables
0.5
piece
Onion
finely chopped
1
piece
Aubergine
cut into 2cm cubes

Steps

  • Preheat the oven to 180°C.
  • Fry the onion and garlic in oil for 3 minutes.
  • Simmer the turmeric, tomato purée, stock, wine, and sugar for five minutes.
  • Heat oil in a saucepan until a bread cube turns brown in 30 seconds.
  • Fry aubergine cubes for five minutes until golden-brown.
  • Drain aubergines on kitchen paper and stir into the spiced sauce with coriander.
  • Coat the mackerel with turmeric and cumin and season well.
  • Fry the fish in olive oil for 4 minutes until golden.
  • Bake the fish in the oven for 10 minutes.
  • Serve fish with aubergine fritters, chives, and lime wedges.