Stuffed Mackerel is a Goan preparation of Mackerel wherein a coconut-spices mixture is stuffed in slits made in a mackerel and shallow fried till golden brown.
In Goa, a typical meal usually comprises of Rice with fish curry/uddamethi /solkadi and accompanied by some of the Goan specialities like Prawns Sukhe, Prawns Dangar, Rava Fish Fry, Balchaon and tonak.
Here is another delicious side dish which is very popular in Goa – Stuffed Mackerel.
Stuffed Mackerel can be eaten as an appetizer or also as a side dish with a main course. Do try it out and let us know how you like it.
Here is the step by step recipe for Stuffed Mackerel with pictures:
Makes: 12 stuffed mackarels
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Ingredients:
Mackerel : 12 medium sized
Onion : 2
Cinnamon : 1 inch piece
Cloves : 4
Peppercorns : 10-12
Bay Leaf: 1
Coriander seeds: 2-3 tsp
Garlic : 10 cloves finely chopped
Ginger: 1/4 inch piece
Scraped Coconut: 1 cup
Dry Red Chillies: 5 small
Tamarind: 1 marble sized ball
Turmeric Powder: 2 n 1/2 tsp
Chilli Powder: 3 tsp
Salt: to taste
Semolina: for frying
Oil: for frying
Method of Preparation:
- Clean the Mackerel and slit it vertically with a sharp knife just above the central fish bone. (Make sure that you do not slit all the way through the end).
- Apply salt, 2 tsp Turmeric Powder and Chilli powder to the Mackerel. Keep aside.
- Heat a little oil in a pan and stir fry the ginger and 2 cloves of garlic till brown. Add the cinnamon, cloves, peppercorns, bay leaf and coriander seeds and stir fry for 2-3 minutes. Remove and keep aside.
- Heat oil in pan and stir fry one roughly chopped onion till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the ginger-garlic-dry spices and onion-coconut mixture along with dry red chilies and tamarind. Use around 1/2 cup of water to grind to a smooth but not too watery paste.
- Add one finely chopped onion and 7 finely chopped garlic flakes to the paste. Add salt and turmeric powder and mix well. Divide into 12 parts.
- Take a part of ground mixture from step 6 and stuff it in the slit which you had earlier made in the Mackerel. Repeat for all the mackerels.
- Heat oil in a flat frying pan. Apply semolina to the mackerels on all sides and shallow fry on the pan till golden brown on both sides.
Stuffed Mackerel
- Mackerel : 12 medium sized
- Onion : 2
- Cinnamon : 1 inch piece
- Cloves : 4
- Peppercorns : 10-12
- Bay Leaf: 1
- Coriander seeds: 2-3 tsp
- Garlic : 10 cloves finely chopped
- Ginger: ¼ inch piece
- Scraped Coconut: 1 cup
- Dry Red Chillies: 5 small
- Tamarind: 1 marble sized ball
- Turmeric Powder: 2 n ½ tsp
- Chilli Powder: 3 tsp
- Salt: to taste
- Semolina: for frying
- Oil: for frying
- Clean the Mackerel and slit it vertically with a sharp knife just above the central fish bone. (Make sure that you do not slit all the way through the end).
- Apply salt, 2 tsp Turmeric Powder and Chilli powder to the Mackerel. Keep aside.
- Heat a little oil in a pan and stir fry the ginger and 2 cloves of garlic till brown. Add the cinnamon, cloves, peppercorns, bay leaf and coriander seeds and stir fry for 2-3 minutes. Remove and keep aside.
- Heat oil in pan and stir fry one roughly chopped onion till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the ginger-garlic-dry spices and onion-coconut mixture along with dry red chilies and tamarind. Use around ½ cup of water to grind to a smooth but not too watery paste.
- Add one finely chopped onion and 7 finely chopped garlic flakes to the paste. Add salt and turmeric powder and mix well. Divide into 12 parts.
- Take a part of ground mixture from step 6 and stuff it in the slit which you had earlier made in the Mackerel. Repeat for all the mackerels.
- Heat oil in a flat frying pan. Apply semolina to the mackerels on all sides and shallow fry on the pan till golden brown on both sides.
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