Ingredients
1 inch piece ginger
1 medium garlic bulb
4-5 black pepper corns
25 red kashmiri chillies
1/4 tsp turmeric powder
1/4 tsp jeera
tamarind pulp
Vinegar
1 tsp Sugar
Salt
Oil for frying
Method
- Soak all the ingredients together - Kashmiri chillies, turmeric, black pepper corns, garlic, tamarind pulp, add sugar and salt and leave to soak for 35-40 minutes.
- Grind all the mixture until soft and smooth.
- Add more vinegar if required (ensure the paste is thick)
It should look like this:
- Slit the fish in the center and give incisions from the top like this
- Stuff the recheado masala into the slits and coat the entire fish and marinate for 30 minutes.
- Place oil in a pan, once the oil is hot shallow fry the mackerels until golden brown on both sides.
- Serve with salad, rice and curry.
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