Turmeric paste

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So I had a bag of fresh turmeric but I knew I wasn’t going to cook enough dishes to use it all, on time. Then I didn’t see any point in drying it out if I can go to my local Middle eastern food store and buy it by the bagful.

Then I figured, why not make a paste, using fresh, aromatic ingredients and all the turmeric.

It contains about 200g of fresh turmeric, four chillis, a big clove of garlic, a chunk of fresh ginger, a handful of fresh coriander, juice of one lemon and half a cup of lemon vinegar.

Then I was barbecuing, so I gutted and filleted a mackerel I’d just bought at my local fishmongers. After seasoning the skin side with salt and black pepper, I brushed the meat side with the turmeric paste, let the skin side cook until the skin popped, then I turned it over to give the flesh side a heat glaze – it was cooked already.

I served it with fresh green beans and boiled Irish potatoes, new season and floury, it was delicious.