How to make Stuffed Mackerel -
Marinated mackerels rolled in seasoned rice flour and shallow fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mackerels (बांगड़ा मछली), Dessicated Coconut
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Stuffed Mackerel checkout Bangda Udadmethi, Bangda Udadmethi, Bangdyache Humman, Talela Bangda . You can also find more Main Course Seafood recipes like Dum ki Machli Malwani Kolambi Sukke Tandoori Shrimps Jhinga Posto
Stuffed Mackerel Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Stuffed Mackerel Recipe
Mackerels 4 medium
Dessicated Coconut to taste
Lemon juice 1 tablespoon
Desiccated coconut 1 tablespoon
Garlic chopped 4 cloves
Ginger chopped 1 inch piece
Green chillies chopped 2
Whole dry red chilli 1
Tamarind pulp 1 1/2 teaspoons
Cumin powder 1 teaspoon
Rice flour 2 tablespoons
Black pepper powder to taste
Oil to shallow fry
Method
Step 1
Clean the fish thoroughly, wash under running water and drain thoroughly. Keep the fish on a large plate, gently rub in salt and lemon juice and set aside for thirty minutes.
Step 2
Soak the coconut in three tablespoons of hot water for ten minutes. Place the coconut, garlic, ginger, green and red chillies, tamarind pulp, cumin powder and salt in a blender make a smooth paste.
Step 3
Spread this paste over and inside the fish and let them marinate for thirty minutes. On a large plate mix salt, flour and black pepper powder together.
Step 4
Coat each fish generously with this seasoned flour. Heat sufficient oil in a pan, place the fish on it and shallow fry until golden brown on both sides.
Step 5
Drain and place them on an absorbent paper. Serve hot.
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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.
