To make the salsa, mix all of the ingredients together in a bowl with some seasoning and set aside. Rub the mackerel fillets with tikka paste and place skin side up on a baking tray.
Heat grill to high, cook the mackerel for 3-4 minutes, or until the fish is cooked through and the skin is starting to char a little. Sprinkle the naan with a drop of water and grill for 1-2 minutes, turning half way through. Serve the tikka fish with the naan bread, a heap of salsa and a dollop of mango chutney. Serve with a big green salad (not included in reference intake calculations)
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