1 tsp caster sugar
2tsp black peppercorns
1tsp whole cloves
10 red chillies, chopped
6 cloves of garlic, chopped roughly
5cm piece of ginger, peeled and chopped roughly
2tbs tamarind paste
4tbs red wine vinegar
1 whole mackerel butterflied/de boned
2 tsp recheado paste
Seasoned plain flour
To make the recheado paste
In a non-stick pan, toast all the dry spices lightly on Setting 6 on a Miele hob, making sure not to burn them. Then add the garlic, chillies, ginger and tamarind paste and toss in the spices.
Place all the ingredients into a spice grinder or pestle and mortar with the vinegar and sugar and blitz until you have a smooth paste; you may need to add a little water to achieve the desired consistency. Tip: If planning to keep for a long time at room temperature, use olive oil.
To prepare and cook the mackerel
Open your mackerel up on the board, exposing the fleshy sides.
Spread a teaspoon of paste on each fillet of mackerel on the flesh side then place the fillets back on top of each other so it looks like a whole fish again.
Tie string around the mackerel to secure - depending on the size of the mackerel three string ties should be enough.
Place the mackerel in the seasoned flour on both sides and tap off any excess.
Place into a non-stick frying pan with a little olive oil and cook until golden on both sides.
Using a food thermometer, the mackerel should be between 43°C- 45°C in the centre of the fish.