Fried Fish with Stuffing Inside recipe

admin, January 10, 2015

Serving Size for Fried Fish with Stuffing Inside recipe: 4

Ingredients for Fried Fish with Stuffing Inside recipe:

  1. 4 mackerels, washed,cleaned and de-boned (Known as ‘Banganda’ in Konkani)
  2. 2 tablespoons olive oil
  3. 1 lime, juice of
  4. 1 tablespoon malt vinegar
  5. 1 onion, finely chopped
  6. 1/2 cup chopped fresh coriander leaves
  7. 1 tablespoon turmeric powder
  8. 4 red chilies
  9. 8 cloves
  10. 1 tablespoon black pepper
  11. 1 tablespoon cumin seeds
  12. 4 cloves garlic

 

Directions for Fried Fish with Stuffing Inside recipe:

  1. Take a sharp knife and make a slit in the middle{a longitudinal slit} of the Mackerel fish so that the fish opens as 2 equal halves.
  2. This is done so that the masala can be stuffed inside the fish.
  3. Now, de-bone the fish (remove its bones).
  4. Likewise, repeat this for all the Mackerels’.
  5. Take a bowl and in it, put salt, lime juice, olive oil, turmeric powder and all the slit fishes.
Mix well so as to let the fish absorb all the ingredients.
  6. Marinate for 15 minutes.
In your mixer/grinder/blender, grind together the cloves, cumin seeds, black peppercorns, red chillies, ginger, garlic, salt and vinegar.
  7. Heat 4-5 tbsps. of oil in a skillet.
  8. Stir in the prepared paste.
  9. Stir-fry until the oil separates from this masala (prepared paste).
  10. Stuff each Mackerel with the prepared masala paste.
  11. Spread the same evenly on both the inside surface of each fish.
Garnish the fishes with chopped corriander leaves and onion.
  12. Pack the sides (if need be, tie the fishes with a fine thread to maintain all the masala inside), and, apply rice flour/semolina on the outer surface of each Mackerel.
  13. Heat oil in a wok.
Shallow fry the Mackerel’s on low flame until browned on either side and cooked.
Serve hot with salad.
Enjoy this pick-me-up fish!
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Fried Mackerel Without Bones recipe (English style)Fried Mackerel Without Bones recipe (English style) Serving Size of Fried Mackerel Without Bones recipe : 2-4 Ingredients Fried Mackerel Without Bones recipe: 4 mackerel fillets (leave the skin on but without the pin bone) some […]
  • Fried Liver recipeFried Liver recipe Serving Size: 3-4 Ingredients for Fried Liver recipe: 1 lb of Beef Liver 1 Onion, large, sliced 2 Tablespoons Butter 1 cup Flour ½ cup Shortening or Oil for […]
  • Fish VindaluFish Vindalu recipe Serving Size Fish Vindalu recipe: 4 Ingredients Fish Vindalu recipe: 1.     800g Firm Fleshed White Fish in bite sized pieces 2.     1 Cup/300ml Water or Fish Stock 3.     2 Small […]
  • Fish Brown Stew yummyrecipes.oneshot.inFish Brown Stew recipe Serving Size of Fish Brown Stew recipe: 2-4 Ingredients of Fish Brown Stew recipe: 2 lb. large fish (snapper, king fish, jack) 1 medium onion Salt & Pepper 2 tablespoon […]
  • Fish Ball Soup - yummyrecipes.oneshot.inFish Ball Soup recipe Serving Size: 4 Ingredients for Fish Ball Soup recipe: 600g fish - Tengiri (Mackerel) or Parang (Wolf-herring) 2oz **sohoon - cut into 1 1/2" strips and soaked in cold water 4 […]
  • Garlic ChickenGarlic Chicken Garlic chicken Serving size of Garlic Chicken recipe : Ingredients to prepare garlic chicken Section 1 Chicken : quarter kilo cut into small pieces Section 2 Salt : as […]
  • Cashew Fish MasalaCashew Fish Masala Serving size of Cashew Fish Masala :4 Ingredients to prepare Cashew Fish Masala Fish : half kg Oil :1 one tablespoon Onion: 4 Ginger paste: one teaspoon Jeera powder :half […]
  • Fish Roast or Meen PollichattuFish Roast or Meen Pollichattu Serving size of the fish roast : 5 Fish :  preferably mackerel cut in to two pieces  5 Lemon Juice : 1/4 cup Preparing Masala  for fish roast Section A  Turmeric one […]
  • Dal SoupDal Soup Ingredients to prepare Dal Soup : Masoor dal – 250 gms Butter - 125 gms Onion - 1 Flour - 50 gms Carrot - 1 Stock - 1.4 liters СеІery - 2 stalks Salt - to taste Milk - 450 […]
  • Semiya PayasamSemiya Payasam (Vermicelli Kheer) Serving size of Semiya Payasam : Ingredients required to prepare Semiya Payasam : Vermicelli - 1 cup Milk - ½ litre Sugar - ½ cup Cardamom powder - ¼ tbsp Ghee - 2 - 3 tbsps Dry […]
  • ParavannamParavannam Serving size of Paravannam : Ingredients required to prepare Paravannam : Rice - ¾ cup Water - 1 ½ - 2 cups Milk - 1 ½ cup Jaggery - ½ cup Ghee - 2 tbsps Cardamom powder - ¼ […]
  • 20 Andhra – Telengana Sweets, Desserts and Savoury Diwali recipe20 Andhra – Telengana Sweets, Desserts and Savoury Diwali recipe Telugu cuisine is known for its spicy, hot and tangy taste. They have varied taste variations across all the three regions say, Coastal Andhra, Telangana and Rayalaseema region. Unike the […]

,,,,