Pondicherry mackerel fish fry

Rick Stein's first-ever theatre show at the London Palladium uses live cookery demonstrations to chronicle the way that cookery has shaped his life. With so many fish recipes to choose from, today Rick is taking inspiration from his recent travels in India to show us a dish called Pondicherry mackerel fish fry, a vibrant and highly spiced chilli, garlic, lime and yogurt coating for mackerel fillets.

Serves: 4-8Prep time: 20 minutesCooking time: 15-20 minutes

Ingredients

125g natural yogurt50g/10 cloves garlic, finely crushed2 tbsp Kashmiri chilli powder (or 1 ½ tbsp. sweet paprika with 1 tsp of cayenne)1 tsp saltJuice of ½ lime50-100ml water8 fillets of fresh mackerel3 tbsp vegetable oilHandful of coriander leaves, choppedPinch of SaltLime wedges, to serve

Method

• In a large bowl mix together the yogurt, garlic, chilli powder, salt and line juice, then stir in enough water to give the consistency of double cream (the amount will depend on the brand of yogurt and the juiciness of the lime)

• Add the mackerel fillets and turn them over to coat in the yogurt mixture. Set aside to marinate for 5-10 minutes

• Heat the oil in a large frying pan over a medium heat. When the oil is hot, fry the mackerel in batches for 3 minutes on each side.

• Sprinkle with coriander leaves and salt, and serve with lime wedges

Accompany with Rick's pilau rice and kachumber salad

Catch up with the last seven days of This Morning on ITV Player

Rick Stein LiveOn Monday 9the December 2013, Rick brings his first ever UK theatre show to the London Palladium. The show will give audiences the chance to see one of the world’s most highly respected chefs combine his passions for food and travel on stage for one night only in London’s West End. Find out more: Rick Stein Live