Devilled Mackerel With Potatoes & Spinach
This flavorful and aromatic mackerel curry recipe is a delightful dish that combines succulent mackerel with fragrant curry paste, tender potatoes, and fresh spinach. The fish is perfectly roasted to tender perfection, while the potatoes and spinach create a comforting and satisfying accompaniment. It's a balanced and wholesome meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 4 mackerel , cleaned, gutted and heads chopped off
- 4 tbsp curry paste (we used Madras)
- 2 tbsp olive oil
- 800g potatoes , cubed
- 1 onion , chopped
- 250g bag spinach
Instructions
- Heat oven to 220C/fan 200C/gas 7. Make a couple of slashes in both sides of the fish and rub with half the curry paste. Heat the oil in a roasting tray, then fry the potatoes and onion for about 8 mins until starting to brown.
- Stir the remaining curry paste into the potatoes, then sit the fish on top and roast for 20-25 mins until the fish and potatoes are cooked.
- Lift the fish onto plates, then place the potatoes back over a high heat. Add the spinach to the pan and cook for 3-4 mins until completely wilted. Scoop out and serve with the fish.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 557 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 1.06 milligram of sodium
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