Fried Mackarel With Tamarin Sauce

4 medium mackerel
2 tablespoons polyunsaturated vegetable oil
15 g/1/2 oz taniarind polp
3 cloves garlic, peeled and finely chopped
2 tablespoons grated root ginger
3 tablespoons water
1 teaspoon sugar
Garnish:
few spring onions, chopped
1 cucumber, peeled and cut into 1 cm/1/4 inch
slices

Clean the fish, but do not remove the skin. Wrap the fish together in well-greased aluminium foil, then bake its a preheated cool oven (150 °C/300 °F, Gas Mark 2) for 45 minutes until tender. Unwrap the fish, then leave until cool and dry.

Heat the oil in a deep frying pan, add the fish and fry gently until golden brown. Remove from the pan carefully and drain, reserving the pan for the sauce. Transfer the fish to a warmed serving dish and keep hot.

To make the sauce, first make some tamarind water: soak the tamarind pulp in 150 ml/1/4 pint water for 5 to Ill minutes. Squeeze, strain and reserve the water.

Add the garlic to the pan in which the fish was fried and fry over high heat until light brown. Add the ginger and fry for 1 minute. Stir in the water, sugar and 3 tablespoons of tamarind water. Heat through, then pour over the fish. Sprinkle with the spring onions. Serve hot, with the cucumber as a side dish.

SERVES 4