Spiced Mackerel Kebab Aubergine Chutney Tahini Sauce

Ingredients

• 85 g olive oil
• 10 g ground coriander
• 1 clove of garlic, peeled and crushed
• zest and juice of ½ lemon
• ½ red onion, peeled and chopped
• 7 g sweet paprika
• 10 g ground cumin
• ⅛ bunch flat leaf parsley
• ¼ bunch fresh coriander, stalks and all
• 7 g ras el hanout
• ¼ bunch mint
• 5 g salt
• 2 g cayenne pepper
• 50 ml olive oil
• 4 fresh mackerel fillets, pin boned
• 2.5 g ground cumin
• 1 aubergine, diced
• 2.5 g turmeric powder
• 2.5 g ground coriander
• 2.5 g chilli powder
• 2.5 g yellow mustard seeds
• 1 red chilli, finely diced
• 2.5 g salt
• 30 g sugar
• 75 ml white wine vinegar
• 2 peeled cloves garlic, peeled and grated
• 2 cm piece of ginger, grated
• 10 g tahini paste
• 2.5 g fine sea salt
• 50 ml plain yoghurt
• juice of ½ lemon
• 100 g strong white flour
• pinch of salt
• 5 g fresh yeast
• 75 ml tepid water
• 7 g olive oil
• fresh coriander, chopped

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