Step 1

Heat up the oil in a saucepan then gently soften the onion, courgette (zuchini), and mushrooms for 3 minutes.

Step 2

Add everything else except the tinned mackerel, fresh herbs and sesame seed oil then simmer for 5 minutes until the sauce is no longer grainy from the yogurt.

Step 3

Stir in the tinned mackerel in olive oil and simmer and stir for 2-3 minutes. Do not boil as you don't want to destroy the extra virgin olive oil benefits if using.

Step 4

Serve with a twist of lime juice, sesame seed oil and fresh coriander/cilantro leaves.