Grilled mackerel fillets with yoghurt kadhi and curry leaf spinach poriyal Archive

Ingredients

• 175ml/6fl oz full fat plain yoghurt
• 1 tbsp chickpea flour (also called besan)
• 250ml/9fl oz water
• ½ tsp salt
• ¼ tsp ground turmeric
• 1 tbsp ghee
• 1 whole red chilli
• ½ tsp cumin seeds
• 20-25 fresh curry leaves
• 1 tsp cloves
• 1 tsp fennel seeds
• ½ tsp pepper
• 5cm/2in cinnamon stick
• 1 tsp cumin seeds
• ½ tsp red chilli powder
• 4 large mackerel fillets, bones picked out with tweezers, trimmed
• 1 tsp salt
• ½ lemon, juice only
• 1 tbsp vegetable oil
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 sprig fresh curry leaves
• 1 onion, finely chopped
• 1 fresh green chilli, finely chopped
• 150g/5oz spinach, finely shredded
• 60g/2½oz fresh coconut, grated