Spicy mackerel with citrusy lemon rice for Sunday brunch | Recipe

Summers have kicked in and standing in the kitchen for long, cooking elaborate recipes with multiple steps, is no longer an option for me. Hence, last Sunday I decided to cook something simple, delicious and fulfilling.

I made some fluffy lemon rice with leftover boiled rice from Saturday dinner, and paired it with some spicy grilled mackerel. The heat of the spices in the marinade of the mackerel was mellowed down with the citrusy lemon rice, that had a predominant kick of the curry leaves.

You can either enjoy both the dishes separately, or club them together, as per your choice.

Lemon rice with spicy mackerel

Spicy Grilled Mackerel

1 full mackerel
1/2 tsp Ginger garlic paste
1/2 tsp lemon juice
1 tsp dried kashmiri red chilli paste
1/4 tsp garam masala
1/4 tsp white pepper powder
1/2 tsp oil
Salt to taste

Cooking time: 30 minutes- 1 hour(marination), 5 minutes to cook

1.Clean the mackerel and make slits so that the marinade seeps in well.
2.Mix together the ginger garlic paste, lemon juice, res chilli paste, garam masala, oil and salt, and apply the mixture to the mackerel and leave it to marinade for 30 minutes to an hour.
3.Take a non-stick pan and place the marinated fish over it. Cook for 2-3 minutes on each side, till it gets grilled properly and gets some char marks over it.
4.You can eat it as it is, along with some green chutney and pickled onions, or you can pair it with some lemon rice(recipe below).

Lemon Rice

1 cup boiled rice
10-15 curry leaves
1/2 tsp mustard seeds
1 tsp coconut/vegetable oil
2 finely chopped green chillies
1/2 finely chopped onion
1/2 tsp chana dal(optional)
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Peanuts(for crunch. Optional)
Coriander(for garnish)
Juice from one lemon
Salt to taste

Cooking time: 10 minutes

1. Take a pan and add oil to it. Put in the mustard seeds and after they pop, put in the chana dal, till it gains a light brown colour.
2. Add finely chopped green chillies, onions and curry leaves. Cook lightly for 1-2 minutes.
3. Put in the salt, red chilli powder, turmeric powder and let it cook for 30 seconds, till the powderyness of the spices is cooked off.
4. Add in your boiled rice along with the juice of a lemon and toss it properly so that all the spices and ingredients mix in well.
5. Garnish with curry leaves and/or chopped coriander and peanuts.

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