How to make Mackerel Masala -
Mackerels cooked in a delicious coconut masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mackerels (बांगड़ा मछली), Coconut (नारियल)
Cuisine : Maharashtrian
Course : Main Course Seafood
For more recipes related to Mackerel Masala checkout Bangda Udadmethi, Bangda Udadmethi, Bangdyache Humman, Talela Bangda . You can also find more Main Course Seafood recipes like KADI PATTA FISH CURRY - skk Honey Garlic Prawns-SK Khazana Grilled Prawns with Burnt Kiwi Chutney Pan Seared Fish with Chilli, Garlic, Soy
Mackerel Masala Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mackerel Masala Recipe
Mackerels scaled 6 large
Coconut scraped 1 cup
Coriander seeds 1 tablespoon
Whole dry red chillies 8
Turmeric powder 2 teaspoon
Garlic 6 cloves
Black peppercorns 5
Cloves 5
Cinnamon 1/2 inch stick
Tamarind pulp 2 tablespoons
Onions sliced 5 medium
Oil 2 tablespoons
Salt to taste
Method
Step 1
Wash and cut each mackerel into four pieces. Apply salt, then wash again after five minutes. Place the mackerels in a pan along with three to four cups water, a pinch of salt and one teaspoon of turmeric powder. Cook for ten minutes.
Step 2
Drain. When the mackerels cool, de-bone and cut into small pieces. Heat oil and stir-fry garlic, black peppercorns, cloves and cinnamon. Drain. Stir-fry coriander seeds and red chillies in the same oil and drain.
Step 3
In the remaining oil saute the onions till dark brown. Grind together the fried ingredients (except the onions) with coconut and tamarind into a fine paste. Add the ground masala and water to the browned onions and bring to a boil. Add the mackerel pieces and salt and simmer for two to three minutes. Serve hot.
Nutrition Info
Calories : 2253 Kcal
Carbohydrates : 103.5 gm
Protein : 240.1 gm
Fat : 97.5 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
