Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Mackerel : 4
- - Red Chilli : 18 dried
- - Ginger : 1 inch
- - Garlic : 8 cloves
- - Pepper : 1.5 tsp
- - Cumin : 1 tsp
- - Turmeric : ½ tsp
- - Cinnamon stick :
- - Cloves : 4
- - Cardamom : 2
- - Sugar : 1 tbsp
- - Tamarind ball : 2 marble sized
- - Vinegar : 2.5 tbsp
- - Oil : for frying
Instructions
1 - Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
2 - Add sugar and salt.
3 - Also add turmeric powder.
4 - Combine all nicely and marinate for 35-40 mins.
5 - Grind the mixture until soft and smooth.
6 - Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly.
7 - If the masala paste is thin then it would not stick to the fish.
8 - Rinse the fish slit from the center and give some incision from the top.
9 - You could see the fish below for clarity.
10 - Now stuff the paste into the center and into the incision.
11 - Coat the entire fish with this paste.
12 - Marinate the fish for 30 mins.
13 - Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
14 - Fry until golden brown from both sides
Serve the recheado mackerels hot with salad, lime wedges, rice and curry.
16 - Ensure the masala paste is thick else the result won't be good.
18 - If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
20 - You could use white vinegar or coconut vinegar.
22 - Any left over paste could be stored in the fridge for future use.
24 - Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.
