Rick Stein served up a tasty and spicy BBQ Mackerel recheadao with masala paste on Rick Stein’s Cornwall. The dish was inspired by a trip he took to Goa in India.

The ingredients are: 6 small mackerel, filleted (preferably with the fillets joined by a piece of skin) and sunflower oil, for cooking.

For the recheadao masala paste: 1 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp black peppercorns, 1 tsp whole cloves, 1 tsp turmeric, 2 tsp crushed dried chillies, 1 tsp sea salt flakes, 20g garlic, chopped roughly, 20g fresh root ginger, peeled and chopped roughly and 3 tbsp red wine vinegar.

For the tomato salad: 1 very large beef tomato (or 2 large tomatoes), sliced very thinly, 1 shallot, sliced very thinly, 2 tbsp chopped coriander, ¼ tsp ground cumin, pinch cayenne pepper, 1 tbsp white wine vinegar and salt.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.