Goan rechad masala stuffed mackerels
By : Method
- Ensure the fish cavity is cleaned.
- Run a sharp knife into the fish making pockets on either side of the backbone of the fish.
- You can even make 3-4 lateral grooves on either side of the fish - do not run the knife right into the bone, just about 3/4 way in.
- Apply salt & lime juice to the fish & set aside for 15-20 mins.
- Grind all the other ingredients to a paste except the oil.
- Wash the fish & smear the ground paste all over the fish - inside the pockets, inside the fish cavity & all over the outside too.
- You can let it sit and marinade for a while.
- Shallow fry, grill or barbeque for 6 mins on each side.
- Serve with lemon wedges, onion rings and potato-chips/ fries.
Ingredients:
4 medium size mackerels or white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika powder
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves, chopped
1/2 inch ginger piece, chopped
1tsp salt
2 tbsp vinegar
4 medium size mackerels or white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika powder
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves, chopped
1/2 inch ginger piece, chopped
1tsp salt
2 tbsp vinegar
RECIPES BY MEARL FERNANDES
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