Recheado Masala Fish

Instructions

1- Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.

2- Add sugar and salt.

3- Also add turmeric powder.

4- Combine all nicely and marinate for 35-40 mins.

5- Grind the mixture until soft and smooth.

6- Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly.

7- If the masala paste is thin then it would not stick to the fish.

8- Rinse the fish slit from the center and give some incision from the top.

9- You could see the fish below for clarity.

10- Now stuff the paste into the center and into the incision.

11- Coat the entire fish with this paste.

12- Marinate the fish for 30 mins.

13- Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.

14- Fry until golden brown from both sides Serve the recheado mackerels hot with salad, lime wedges, rice and curry.

15- Notes 1.

16- Ensure the masala paste is thick else the result won't be good.

17- 2.

18- If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.

19- 3.

20- You could use white vinegar or coconut vinegar.

21- 4.

22- Any left over paste could be stored in the fridge for future use.

23- 5.

24- Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.