Stuffed mackeral fry

Bringing the ingredients together...


Stuffed mackeral fry recipe

Ingredients:
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!

Traditional Indian Home Cooking Recipe: Stuffed mackeral fry