Grilled Stuffed Mackerel
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsps
Ginger Paste1 tsps
Garlic Paste1 tsps
Vegetable Oil2 tsps
Lemon Juice1 small
Onion (peeled and sliced)2 tsps
Spice Paste (goan red)1 medium
Tomato (chopped)Directions:
1
Wash and dry the inside of the fish
2
Make deep slashes across both sides of the fish
3
Stir together the ginger and garlic pastes, salt, 1 teaspoon of the oil and the lemon juice and rub all over and into the slits of the fish
4
Place in a nonmetallic dish, cover and marinate in the fridge for 30 minutes
5
Heat the remaining oil in a small nonstick saucepan and fry the onion until golden brown
6
Add the curry leaves and masala paste and cook over medium-low heat for 3-4 minutes, stirring constantly
7
If you are concerned that the masala sauce may burn, add a sprinkling of water to the pan
8
Add the tomato and salt and cook briskly for 6-8 minutes, stirring often
9
The tomatoes will completely break down and you will be left with a spicy, thick masala sauce
10
Taste and adjust the seasoning
11
Rub a little of this stuffing mixture on the flesh and inside the slits and stuff the rest into the cavity
12
Put the fish back in the fridge for another 20 minutes, if you have time
13
Preheat the grill and cover the grill pan with kitchen foil
14
Place the fish on top and cook for 6-7 minutes on each side, turning carefully, until the fish is golden brown and cooked through
15
Serve with lemon wedges and plain rice
16
Wash and dry the inside of the fish
17
Make deep slashes across both sides of the fish
18
Stir together the ginger and garlic pastes, salt, 1 teaspoon of the oil and the lemon juice and rub all over and into the slits of the fish
19
Place in a nonmetallic dish, cover and marinate in the fridge for 30 minutes
20
Heat the remaining oil in a small nonstick saucepan and fry the onion until golden brown
21
Add the curry leaves and masala paste and cook over medium-low heat for 3-4 minutes, stirring constantly
22
If you are concerned that the masala sauce may burn, add a sprinkling of water to the pan
23
Add the tomato and salt and cook briskly for 6-8 minutes, stirring often
24
The tomatoes will completely break down and you will be left with a spicy, thick masala sauce
25
Taste and adjust the seasoning
26
Rub a little of this stuffing mixture on the flesh and inside the slits and stuff the rest into the cavity
27
Put the fish back in the fridge for another 20 minutes, if you have time
28
Preheat the grill and cover the grill pan with kitchen foil
29
Place the fish on top and cook for 6-7 minutes on each side, turning carefully, until the fish is golden brown and cooked through
30
Serve with lemon wedges and plain rice