Indian 40 min

Recheado Masala Fish

Name: Recheado Masala Fish
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Mackerel; 18 dried Red Chilli; 1 inch Ginger; 8 cloves Garlic; 1.5 tsp Pepper; 1 tsp Cumin; ½ tsp Turmeric; Cinnamon stick; 4 Cloves; 2 Cardamom; 1 tbsp Sugar; 2 marble sized Tamarind ball; 2.5 tbsp Vinegar; for frying Oil

fishspicyseafoodhealthy

Ingredientsfor 2

350

Cal

40g

Protein

15g

Carbs

15g

Fat

14 Mackerel
218 dried Red Chilli
31 inch Ginger
48 cloves Garlic
51.5 tsp Pepper
61 tsp Cumin
7½ tsp Turmeric
8Cinnamon stick
94 Cloves
102 Cardamom
111 tbsp Sugar
122 marble sized Tamarind ball
132.5 tbsp Vinegar
14for frying Oil

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Instructions

1
Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
2
Also add turmeric powder.
3
Combine all nicely and marinate for 35-40 mins.
4
Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
5
Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.
6
Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.
7
Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
8
Fry until golden brown from both sides
9
Serve the recheado mackerels hot with salad, lime wedges, rice and curry.
10
Ensure the masala paste is thick else the result won't be good.
11
If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
12
You could use white vinegar or coconut vinegar.
13
Any left over paste could be stored in the fridge for future use.
14
Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.