Fresh Mackerel, Spiced Curried Rasson Soup, Mauritian influence..

As we came to the end of National Fishing Week in the UK , it’s only right to celebrate and support the delectable creatures from the sea. It has been a month long celebration and awareness campaign to encourage every family member to have a go at fishing from whatever cultural or social background they may be from.

And in this case my recipe hails from my background, Mauritius. Where the supply of fish is rich and plentiful , where most recipes in some shape or form use seafood.  Whether it is dry barbequed on the beach in Belle Mare or slow cooked crab in a soup style bouillon. It reminds me of family get together in Mauritius, always surrounded by food as the centre of attention and seeing the produce, freshly taken from being caught in the blue turquoise seas to cooked in simple yet understated wonderful family recipes.  Sometimes this way tastes best and lets ingredients speak for themselves.

Here using mackerel, my favourite fish of late, to create a simple, fulfilling, comforting supper, accompanied with Rasson bouillon, a Mauritian soup, ladled on to rice.  This soup is a traditional spicy vegetarian soup that can be eaten alone, deciding to add it to rice (a staple in Mauritius cuisine) and with normally simple flavoured fried fish. But here I decided to be a little healthier and opt for grilled, still gaining that crispy skin.