Pan-fried mackerel coated with masala is one of my specialities and I can prepare it in no time. If you are craving for homemade seafood after a long and tiring day at work, this dish will be your saving grace. It might help to make the masala in advance and store it in the fridge. So, let’s begin with the masala in quantities that are good enough to fry roughly 10 mackerels.
Once done you can serve the mackerals with a plate of steamed rice and dal.
For the masala:
25-30 red chillies (a mix of kashmiri and bydagi)
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds (methi)
2 tsp pepper corn powder
2 tsp turmeric powder
6-8 cloves of garlic
Fry all of the above and keep aside.
Mix with tamarind water and salt to taste and preserve in the fridge.
3 mackerals, cleaned and make horizontals slits on the fish
10 green chillies
1 inch piece of ginger
1 full pod of crushed garlic
4 tsp coconut oil
1. Take the refrigerated masala and thaw. Add a little water to make it pasty.
2. Chop green chillies, ginger and garlic. Add this to the ground masala.
3. Fill the masala in the slits and coat the fish as well.
4. Fry the mackerels in a flat greased pan till they are dry.
5. Serve with sliced onions, tomatoes and lemon wedge