8 small mackerel fillets
2 tablespoons low-fat plain yoghurt
2 tablespoons lemon juice
1 tablespoon grated fresh root ginger
2 teaspoons each cayenne pepper, ground cumin and garam masala
Salt and freshly ground black pepper
A few bursts of spray oil
Slash the skin of each mackerel fillet with three diagonal cuts.
Mix the yoghurt, lemon juice, ginger, spices and black pepper.
Add the fish and gently rub the marinade all over them. Cover and leave in a cool place for 30 minutes.
Take the fish out of the marinade and scrape off the excess.
Lightly spray the fish with oil and sprinkle with salt. Fry 4 at a time, skin-side up in heated griddle pan for 3 minutes.
Turn over and cook for another 2 minutes. Cook the remaining fish in the same way.