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STUFFED MACKEREL CURRY
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: An Indian Housewife's Recipe Book, Laxmi Khurana
| Preparation and cooking time: 8 hrs 30 mins. Spiced and stuffed mackerel is tasty and makes a good change from meat curries. It is usually served with fried rice and can be served with salad as a starter. For this recipe you need a liquidizer. | |
| 25g (1oz) | fresh garlic, peeled |
| 25g (1oz) | fresh ginger, peeled |
| 6 | green chillies |
| 2 tsp | tomato puree |
| 30ml (1fl oz) | yoghurt |
| 1/2 tsp | salt |
| 1/2 tsp | turmeric powder |
| 1/2 tsp | dhanyia powder, (coriander) |
| 1/2 tsp | jeera powder, (cumin) |
| 1 tsp | lemon juice |
| 4 small | fresh mackerel, about 450g (1lb) in total 60ml (2fl oz) cooking oil |
| Small amount green dhanyia (coriander), chopped | |
Method
1. Place the garlic, ginger, chillies, tomato puree, yoghurt, salt, turmeric powder, dhanyia powder, jeera powder, and lemon juice in a liquidizer and blend into a thickish paste.
2. Cut the heads off the mackerel and slice the fish along their tops, on one side only, so as to enable you to remove the bones from their centres. Make sure that you do not cut completely through, and the mackerel are still whole.
3. Place the mackerel under cold running water for about one minute.
4. Carefully lay the four mackerel out in a large pan and pour the thick paste in the space left by the bones of each of the mackerel. Lift the other half and fold it back so that the blended liquid is in the middle of each of the mackerel.
5. Now leave the fish for about 8 hours.
6. Heat the oil to a high temperature, in a large flat pan. Transfer the fish very carefully to this pan with the hot oil, lower the heat and let it simmer for about 5 minutes. While simmering cover the pan. Turn the fish over carefully, still folded, and cook the other sides by simmering for a further 5 minutes.
7. Transfer the contents to a serving dish and garnish with the dhanyia (coriander). Serve while hot.
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