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Grilled mackerel, burnt tomato chutney, deep fried ginger pickle & fennel | Recipe by sousvidetools.com

Grilled mackerel, burnt tomato chutney, deep fried ginger pickle & fennel

Grilled mackerel, burnt tomato chutney, deep fried ginger pickle & fennel Charcoal Cooking Recipes
  • COOK TIME: 15 mins
  • PREP TIME: 30 mins
  • SERVES: 4


4 fresh mackerel butterflied

1 tablespoon rapeseed oil

A pinch of salt


Burnt tomato chutney

3 plum tomatoes

3 garlic cloves

5g Nigella seeds

5g Kashmiri chilli powder

A pinch of sugar

A pinch of salt

2 tablespoons tomato paste


Deep fried ginger pickle

200g ginger finely sliced

2g Black mustard seeds

2g Cumin seeds

5g Jaggery or dark brown muscavado sugar

30ml rapeseed oil

A pinch of salt

1g Tumeric powder

2g Kashmiri chilli powder

10 Curry leaves

1 tsp Lemon juice

1/4 of a bulb of fennel finely sliced + fronds for garnish


Little Kasai Konro Grill with Stainless Steel Frame


A zingy, fresh mackerel delight from Will Bowlby , Kricket. Find more inspiring recipes from Will at his Instagram account @will_bowlby.

Burnt tomato chutney

Cook your tomatoes on the Kasai grill until the skin turns black. Transfer tomatoes to a blended with the rest of the ingredients and blend until smooth.

Deep fried ginger pickle

Heat up a little oil to 180 degrees celsius and deep fry the sliced ginger until light golden brown. Remove from the oil and drain on a kitchen towel. Transfer the ginger to a blender along with the turmeric, chilli powder, lemon juice, salt, sugar. In a separate pan heat up the rapeseed oil, add mustard seeds, cumin seeds and curry leaves until they start to crackle. Add the spices and oil to the ginger mix and blend until smooth.


Grilled mackerel

Season the mackerel with a little oil and salt and grill skin side down on the Kasai grill. If the mackerel is fresh you only need to cook the fish on the skin to about 90% allowing the skin to crisp up and the flesh to remain slightly pink. Add a spoonful of the chutney onto a plate, add the raw fennel that has been lightly dressed in oil, lemon juice and salt, then the mackerel and dot pieces of the chutney around the plate. Garnish with the fronds from the fennel bulb.

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