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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A pickled style of preparing mackerels (can be baked too for a change. I got this recipe from my mom and comes from Mangalorean cuisine. Very tasty and the only preparation of mackerel I could be persuaded to eat. (I have changed now and relish the fish in any form) Ingredients:
8 medium mackerel |
8 red chilies (tone it down if you don't like spicy food) |
3 tablespoons vinegar |
1/2 teaspoon fenugreek seeds |
1/2 teaspoon peppercorn |
1/2 teaspoon ajwain seed |
1/2 teaspoon cumin seed |
1 tablespoon tamarind pulp |
3 cloves garlic, with skin |
salt |
3 -4 medium onions |
3 -4 split green chilies |
1 inch ginger, chopped |
2 tablespoons oil |
Directions:
1. Clean and wash makerels.
2. Make three slits that go almost to the bone on either side.
3. Marinate them in the ground masala for an hour atleast.
4. Take a broad heavy bottomed vessel or a mud pot.
5. Heat oil.
6. Fry sliced onions till golded brown.
7. Add the slit green chillies and ginger.
8. Take out half of this mixture and keep aside.
9. Now lay out the fish in a line.
10. Top with the onions set aside.
11. Cook for 1/2 an hour shaking the pot from time to time.
12. Note: Turn the fish over in 15 mins if possible.
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