the one that didn't get away
The kids were amazed to see how the fish changed from light green when still alive to a deep purple after death, returning back to an almost turquoise hue an hour or so later. They were also intrigued by the way in which the fish gradually 'stiffened' as we made our way back along the causeway.
I don't know if this is a regular occurrence or not - the only local we spotted taking part in the free feast was a grey heron, which glided in and greedily gulped down a medium-sized fish. We were a little more discreet, bringing ours home and putting them in a simple 'tikka massala' marinade before cooking them in tinfoil parcels.
2 large or 4 smallish mackerel - the fresher, the better!
1 pot of yoghurt
4 tablespoons of readymade tikka massala paste (or use your own mix of aromatic spices, chopped ginger, garlic and chilli)
2 tablespoons of vegetable oil
- Mix the yoghurt, tikka masala paste and oil in a bowl.
- Make several slits in the sides of the gutted, cleaned mackerel, cover the mackerel with the marinade mixture and leave in the fridge for at least 1 hour.
- Preheat your oven to 190oC.
- Wrap each of the mackerel in tinfoil to make a baggy parcel, containing plenty of the marinade mixture. Bake for 20 minutes if your fish are large, 15 minutes if they are smaller.