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Ingredients

• 2 tbsp cumin seeds
• 1 tbsp cardamom seeds, taken from green cardamom pods
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp caraway seeds
• 1 star anise
• 1.5 cm cinnamon sticks
• tsp grated nutmeg
• 2 tsp coarse sea salt
• 1 tsp black peppercorns
• 1 chilli, seeds removed
• 2.5 cm piece ginger, peeled
• 6 cloves garlic
• 150 ml vegetable oil

• 10 limes
• 100 g caster sugar
• 1 kg sweet potatoes, peeled and cut into 1.5cm cubes
• 2 tbsp tamarind paste
• 1 tbsp chopped coriander

• 1 tsp cumin seeds
• 200 ml Greek yogurt
• 1 cucumber, peeled, seeds removed, finely chopped
• lemon juice, to taste
• 1 tbsp finely chopped mint leaves

• 8 mackerel fillets
• 50 g unsalted butter, melted

Description

Richard Corrigan Makes A Finely Balanced Spice Paste That Is Delish Smeared Onto Grilled Mackerel And Stirred Into A Tart Pickle

UK TV