This is a fabulous way of cooking mackerel on a barbecue. Of course you could do them in a pan but they’ll never taste quite as good. It’s a great recipe to prepare in advance and come back to once you’ve lit the coals.
Spiced Mackerel with Vegetable
To make the spice paste, heat a dry frying pan over a medium heat then add the coriander, black mustard seeds, cumin seeds and the black peppercorns and toast for 2–3 minutes, shaking from time to time until the mustard seeds are popping and the spices are aromatic. (You may need to cover the frying pan to stop the mustard seeds jumping out.)
Blend the toasted spices with the chilli to a smooth powder
in a coffee grinder or with a pestle and mortar. Combine the spice powder with the salt and sugar. Store in an airtight container until needed.
Half an hour before cooking the fish, lightly sprinkle both sides of each mackerel fillet with the spice mixture – about two teaspoons per fillet. Store any remaining spice mixture for future use.
Place the fillets in a metal hinged rack and cook on a hot barbecue for 1–2 minutes on each side until lightly charred and firm to the touch. Or cook the mackerel fillets in a hot griddle pan for a few minutes on each side, until cooked through and tender
Arrange the spiced mackerel fillets on plates and spoon the vegetable raita on the side to serve.
Place the cucumber in a bowl with the tomato, onion, potato and cumin seeds. Stir in the Greek yoghurt and mint, then season to taste. Cover with cling film and chill until needed. It will keep happily in the fridge for up to two days.