Indianby TheMealDBRecheado Masala FishServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 Mackerel18 dried Red Chilli1 inch Ginger8 cloves Garlic1.5 tsp Pepper1 tsp Cumin½ tsp TurmericCinnamon stick4 Cloves2 Cardamom1 tbsp Sugar2 marble sized Tamarind ball2.5 tbsp Vinegarfor frying OilStepsStep-by-step0 of 16 done1Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.2Add sugar and salt.3Also add turmeric powder.4Combine all nicely and marinate for 35-40 mins.5Grind 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.6Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.7Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.8Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.9Fry until golden brown from both sides10Serve the recheado mackerels hot with salad, lime wedges, rice and curry.11Notes12Ensure the masala paste is thick else the result won't be good.13If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.14You could use white vinegar or coconut vinegar.15Any left over paste could be stored in the fridge for future use.16Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.Source: TheMealDB
