Curried mackerel noodles recipe

This a good excuse to use that tin of mackerel that’s probably been sitting at the back of the cupboard for some time. The mint and butter give this dish a fresh, glossy flourish to finish it off.

Prep time: 5 minutes | Cooking time: 20 minutes

SERVES

Two

INGREDIENTS

• ¼ tsp salt, plus 2 tsp for cooking the noodles

• 2 x 125g tins of mackerel in oil, drained, oil reserved

• 1 large onion, finely chopped

• 3 large garlic cloves, finely chopped

• 1 red chilli, finely chopped

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp ground turmeric

• ¼ tsp freshly ground black pepper

• 375g dried egg noodles

• 1 tbsp unsalted butter

• a handful of mint leaves

• 1 tbsp chilli oil

METHOD

1. Put the two teaspoons of salt in a large saucepan of water and bring to the boil. Place a large frying pan on a medium heat and add a little of the mackerel oil (discard the rest of the oil).

2. When hot, add the onion and sauté for eight to 10 minutes, until lightly caramelised. Add the garlic and chilli, reduce the heat to low, and fry for about five minutes, until the garlic is softened.

3. Add the cumin, garam masala, turmeric and ¼ teaspoon of salt and pepper, gently stir to combine, then after about one minute, add a splash of water and roughly flake in the mackerel.

4. Put the noodles in the boiling water and stir once. Cook according to the packet instructions, then drain and stir them into the pan with the mackerel. Stir in the butter and scatter over the mint. Finally, spoon over the chilli oil and serve immediately.

Recipe from Life Kitchen: Recipes to revive the joy of taste and flavour, by Ryan Riley (Bloomsbury, £20). Order your copy from books.telegraph.co.uk