December 7, 2005

Stuffed mackeral fry

Bringing the ingredients together...

Stuffed mackeral fry recipe

Mackeral – 6
Salt – 1 teaspoon
Oil – 4 tablespoons

Masala paste for filling:
Onion – 1, medium size, finely chopped
Green chillies – 2, medium size, medium hot, finely chopped
Curry leaves – a sprig, fresh
Ginger – ½ inch piece, finely chopped and crushed
Garlic – 4-5 flakes, finely sliced
Red chilli powder – 2 teaspoons
Black pepper powder – 1 teaspoon
Cummin powder – ½ teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Sugar – ½ teaspoon
Salt – ½ teaspoon
Tamarind extract – 1 teaspoon
Vinegar – 1 to 1-1/2 teaspoon

Method: Remove the fins and entrails of the mackerals and wash them in two or three changes of water. Make extended cuts inside the mackerals along the central bone. Wipe out the water clinging to them, apply the salt, and keep aside in a shallow vessel. Grind the chopped onions, green chillies, and curry leaves to a smooth paste. Add the finely sliced garlic flakes, crushed ginger, all other powders, sugar, and tamarind extract. Make it a thick paste adding the required vinegar. Stuff this masala evenly into the mackeral pieces. Marinate for 25-30 minutes. Heat a fry pan and pour the oil into it. When the oil becomes very hot, place the fish slices in the hot oil, side by side. Cover with a lid and cook for 5 minutes over medium heat. Remove cover, turn over the fish pieces on both sides alternatively till all are fried to the attractive consistency that is preferred. Do not cover the fish again once the lid is removed to prevent overcooking or sogginess. Enjoy!



Blogger Priya Bhaskaran said...

Your fish looks so yummy. What is mackeral called in malayalam or tamil. Is it ayala mean. I get only salmen, tuna and talipa here. I think I should check in the fish market here. your recipe looks great VKN

Blogger Tina Jennifer D'Silva said...

Wow... I miss this fish a lot... Down here in the US, we dont get mackerals.. Its only tilapia, promfret, salmon..
I'll pass on this recipe to my mom & ask her to try it out...

Blogger Shakthi said...

In some parts of the US Mackarel and all sorts of fish and seafood varieties can be found either in fish markets or Asian stores like Chinese and Thai.

Blogger sailu said...

I am going to try this recipe this weekend..we have the sea coast here and get lots of mackarel..called 'vanjaram' in telugu...:)
thanks for the recipe,vkn.

Blogger sailu said...

I am going to try this recipe this weekend..we have the sea coast here and get lots of mackarel..called 'vanjaram' in telugu...:)
thanks for the recipe,vkn.

Blogger Sury said...

I love fish and these look extra yummy. Another great delight from your Dhaba, VKN. Thanks for sharing!

Anonymous paz said...

This looks delicious! What are curry leaves?


Blogger mg said...

This goes really well with rice vkn, with fish sauce and a hint of lime and chillies! Yummy.

I've tagged you to do a meme - you are what you eat : my 10 favourite foods. I hope you don't mind.

Blogger vkn said...

We at My Dhaba are so overwhelmed by reading the nice words our guests are pouring in. We will definitely strive to make My Dhaba's contents to be of use years to come. Cheers!

Blogger vkn said...

Yes Priya - it is ayila in both those languages. We will post one more recipe to fry our fishes very shortly just for you :-) where you can use any fish that is available with you.

Blogger rums said...

i have always looked longingly at the mackerals in the market not knowing how to cook them. now i'm getting some for the weekend. thanks!

Blogger Priya Bhaskaran said...

thanks vkn. I am looking forward to see the recipe.

Blogger Faffer said...

VKN, I'm drooling just looking at the pictures. I think this recipe will work well with smelt too.


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