Mackerel Curry with Aloo Gobi & Saag Samosas and a Fresh Mint & Coriander Chutney

Aspiring Student Chef 2020-21 Finalist - Lily Palmer

About the Recipe

I chose healthy oily fish and vegetables (nutritious food for my sports). I picked ingredients that I knew would be in season at the time of the finals in January. These include mackerel, potatoes, spinach, shallots, lemon, coriander and mint. I tried to balance the textures, for e.g. flaked almonds.


Mackerel Curry

  • 1tsp rapeseed oil

  • 3 shallot

  • 1tsp ground turmeric

  • 1tsp black mustard seeds

  • half tsp cumin seeds

  • quarter tsp ground fenugreek seeds

  • quarter tsp chilli flakes

  • thumb sized piece fresh ginger

  • 1 large clove of garlic

  • 400g tin of chopped tomatoes

  • 210g tin of chick peas

  • half a fish stock cube

  • 2tsp tamarind paste

  • 1 whole unfilleted mackerel

  • 25g flaked almonds

  • 20g coriander

  • salt and pepper


  • 200g plain flour

  • 3 shallot

  • 1 tsp cumin seeds

  • 500g potatoes

  • 50g peas

  • 1 small cauliflower

  • 100g of baby spinach leaves

  • 1tsp turmeric

  • 1tsp garam masala

  • 1/2 tsp hot chilli powder

  • 1 green chilli

  • salt and pepper

  • 20g coriander fresh

  • 1 litre vegetable oil

Coriander & Mint Chutney

  • 50g coriander fresh

  • 10g mint fresh

  • 1 bird's eye chilli

  • gloves for cutting the chilli

  • 1 clove garlic

  • half a lemon for juice

  • 2 tbsp olive oil

  • salt and pepper

  • pinch caster sugar

  • 1 green chillies

  • 20g coriander

  • salt and pepper

  • 1 litre of vegetable oil


Mackerel Curry
Fry the onion with oil until golden brown. Add spices, ginger and garlic and cook until aromatic. 

Add the chopped tomatoes and chick peas and cook slowly on a low heat. 

Fillet mackerel and add and cook until cooked through. 

Toast almond flakes and add to curry when finished. 

Sprinkle on coriander and serve.

First make the pastry. Combine the flour, water and cumin seeds to make the pastry. Knead and cover.

Boil the potatoes and cauliflower. Meanwhile sauté the onions and finally add the peas and spices, cauliflower, potatoes and spinach.

Roll out the pastry and shape and fill the samosas and fry until golden brown. 

Put on kitchen paper.


Prepare ingredients and blend it all together in a food processor.