Prep. Time: 40 Min’s, Serves 2
Ingredients:
For marinating the mackerels:
2 Mackerels
1/2 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp salt
For the masala:
8 dry red chilies
10 garlic cloves
2 cloves
1 tbsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black pepper powder
1 marble sized ball of tamarind
1/4 tsp sugar
4 fenugreek/methi seeds
1/2 cup chopped onion
A pinch of salt
1/2 cup vinegar for grinding
For frying the mackerel:
1/2 cup rava/semolina
1/4 cup rice flour
1 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp salt
Oil for shallow frying
Procedure:
Wash the mackerel, cut of the head and tail. Remove the scales. Wash again.
Slit the mackerel on both sides as shown in this blog post.
Marinate with the ingredients meant for marination and keep aside for 10 Min’s.
First dry grind the above mentioned masala without adding vinegar first.
Then add 4 tbsp vinegar and again grind to a thick paste.
Add more vinegar to grind into a think paste.
Paste should be smooth but thick as shown below.
It should be thicker than ketchup. Check this blog post to see a picture of how the masala should be. You should be able to stuff it into the mackerel.
Stuff the mackerel with recheado masala on both sides of the bone. Apply it on the outside of the mackerel on both sides.
Mix the ingredients meant for frying except oil. Roll the stuffed mackerel in the rava and rice flour mixture and shallow fry it on both sides. This will take around 30 Min’s.
Note: I have cooked the mackerel without head. If you want, you can retain the head.
Recheado Masala can be stored in airtight container in refrigerator for upto a week.
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