4 mackerel fillets 4 medium potatoes, peeled then cut into dice sized cubes, keep the trimmings but not the peel 2 shallots peeled and chopped 4 cloves garlic peeled and chopped 1/2 green chilli chopped 1 tablespoon ground coriander 1 tablespoon cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground black pepper 2 tomatoes quartered 2 pints chicken stock 2 tablespoons tamarind paste Palm sugar to balance about 1 tablespoon 2 tablespoons mustard seeds 1 tablespoon dried curry leaves Nam pla or soy 2 tablespoons lime juice Plenty of coarsely chopped fresh coriander
Fry the chopped shallot, garlic and chilli in a little oil and butter.
Add the ground spices, tomato and potato trimmings.
Add stock then tamarind and palm sugar.
When the potato has disintegrated strain the liquid into a bowl.
Boil the potato cubes in water or stock flavoured with turmeric until nearly done.
Fry the mustard seeds in a dry pan until they start to splutter then add the curry leaves followed by the spiced broth and the potato cubes. Cook until done then add lime juice and fresh coriander leaves.
Grill the mackerel fillets through the skin then dress with a little lime juice and place on top of the rasam.