~PJGH

Mutter Paneer with Grilled Mackerel

Sunday, June 29th, 2008

Nom! My favourite curry, made better by my favourite fish.

This is exactly what this time of year is about: fresh mackerel, grilled, a splash of lemon and a cold glass of beer. How can that be improved? Simple … pop it on top of a light, fresh curry.

One of my other favourites for mackerel is with a spicy red pepper sauce on cous cous with small chopped vegetables. A simple rice or, better, rice and peas is also stunning.

So, to the Mutter Paneer … what’s that, then? Well, it’s the Indian name for the combination of food - peas (mutter, or matar) with cheese (paneer). The cheese is made by bringing milk to the boil, stirring in lemon juice until it curdles upon which the cheese is strained and the curds pressed overnight; the whey is discarded. I did not make the cheese, by the way … this cheese can be readily procured from your local supermarket.

How is the curry made, then? I start with a deep frying pan and some butter (ghee would be better, of course), the spices which I used cumin powder, coriander powder, celery salt, Indian black salt and a little white pepper & chopped onions. Fry the onions until they go soft.

Meanwhile cut a cross into the bottom of a small number of tomatoes (three to four is fine) and drop them into boiling water. Retrieve after a minute, or so and peel, then chop, discarding the pips. Combine the chopped tomatoes into the onion mixture and continue to fry on a low heat - this will produce and interesting complex of the spices, the tomatoes and the onions. Add a little tomato puree, if you like, but take care - we don’t want it to be overwhelmed by the tomato flavour.

Next, raise the heat and pour in some ginger beer. I like the ‘Old Jamaican’ variety, otherwise use an fiery brand, or just mince some fresh ginger and water and maybe a little sugar. I find this increases the complexity of the spicy onion mixture and lets it out a little, ready for the cheese.

Cube the paneer and drop the cubes into the wet mixture. Cook on a low(ish) heat for a good five minutes before adding the peas and cooking on for another few minutes. Add water at any stage the curry is getting too dry. The water will evaporate. Just before you are ready to serve, stir in some well chopped fresh coriander (dhania), stir and place on to the plate.

Erm … while all this is going on you’ve been grilling your fish, right? Of course you have - between five and ten minutes per side, having stuffed it with lemon beforehand. The mackerel should be still nice and oily, but with a fresh tang from the lemons. Pop the fish onto the curry, drop a few fresh coriander (dhania) leaves over and place a lemon wedge on the side of the plate.

Pour out a glass of cold beer and enjoy! Simple …

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