Barbecue Bengali Mackerel

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This fish dish is perfect for foil tents on the barbecue and equally brilliant in the oven for a quick supper. This is how Indians would barbecue their fish if barbecues were a big thing over there. English mustard, coriander/cilantro and green chilli are a Bengali trio made in heaven and really give any fish a fragrant punch.


  • 4 small whole mackerel, 500 g/1 lb 2 oz each, scaled and gutted
  • 3 tbsp vegetable oil
  • 1 tbsp English mustard paste
  • 3 large green chillies, deseeded and finely sliced
  • 1 bunch of fresh coriander/cilantro, leaves roughly chopped, stalks kept
  • 1 tsp ground turmeric
  • juice of 2 limes
  • 1 tsp salt
  • Puris or rice to serve


  1. Preheat your barbecue or preheat your oven to 220°C/430°F/gas 7.
  2. Score the mackerel on both sides, then rub the vegetable oil, mustard paste, green chilli, coriander leaves, turmeric, lime juice and salt into the fish. Stuff the belly cavities of the fish with the squeezed limes and coriander stalks.
  3. Wrap foil loosely around each fish to form a tented package.
  4. Barbecue the fish or roast in the oven for 10–12 minutes. Remove the fish from the foil parcels and serve with either rice or puris.