Recheado Masala Fish

Prepare

1. 🥄Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
2. 🔥Add sugar and salt.

Steps

1. 🔥Also add turmeric powder.

Prepare

1. 🧂Combine all nicely and marinate for 35-40 mins.
2. 🍳Grind the mixture until soft and smooth.

Steps

1. 🍳Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly.
2. 🫇If the masala paste is thin then it would not stick to the fish.
3. 🍽️Rinse the fish slit from the center and give some incision from the top.
4. 🌿You could see the fish below for clarity.
5. ✨Now stuff the paste into the center and into the incision.
6. 🥄Coat the entire fish with this paste.

Prepare

1. 🫇Marinate the fish for 30 mins.

Cook

1. 🍽️Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
2. 🌿Fry until golden brown from both sides

Serve

1. 🌿Serve the recheado mackerels hot with salad, lime wedges, rice and curry.

Steps

1. ✨Notes
2. 🥄Ensure the masala paste is thick else the result won't be good.
3. 🔥If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
4. 🧂You could use white vinegar or coconut vinegar.
5. 🍳Any left over paste could be stored in the fridge for future use.
6. 🫇Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.