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

Ingredients

• 4 fresh mackerel butterflied
• 1 tablespoon rapeseed oil
• A pinch of salt
• 3 plum tomatoes
• 3 garlic cloves
• 5g Nigella seeds
• 5g Kashmiri chilli powder
• A pinch of sugar
• 2 tablespoons tomato paste
• 200g ginger finely sliced
• 2g Black mustard seeds
• 2g Cumin seeds
• 5g Jaggery or dark brown muscavado sugar
• 30ml rapeseed oil
• 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