Tuesday, 15 May 2012

Mackerel Tawa Masala

The mackerel isn't a delicately flavoured fish and its richness doesn't always lend itself well to a simple 'lemon and herbs' pairing. But given the right treatment it is a fantastically moist, flavoursome fish that makes an inexpensive and very healthy meal. 
Mackerel can make your blood fresh, thinner, and prevent heart attacks as its rich in rich in omega-3 essential fatty acids.
Here is a Mackerel dish called " Mackerel Tawa Masala" or "Pan fried Spicy Mackerel" which I not just ate in Mangalore during my trip last month, but also tried it out the next day after a few tips from the restaurant Chef.

Mackerel - 4 ( cleaned but kept whole )
Fried dry red chillies - 10 ( alter based on your palate)
Tamarind - 1 small lemon sized ball
Fried coriander seeds - 1 tsp
Fried Jeera/Cumin seeds - 1 tsp
Hing/Asofoetida - 1 tsp
Salt - 1 tsp
Lime juice - 1 tsp
Oil - 2 tbsp

Clean the Mackerel and marinate apply little salt and lime juice and keep aside.
Now grind the fried red chillies, tamarind, fried coriander seeds, fried jeera, hing and salt along with a few teaspoons of water to form a smooth thick paste.
Now take a griddle, place on medium heat, add oil, put 1/4th of the ground paste on the tawa and spread evenly.
Now keep the mackerel on the tawa above the masala or ground paste and smear another 1/4th of the masala on top of the fish and cover the pan for 2 mins so that the fish is cooked.
Now turn the fish over, pour the remaining masala/ground paste all over and sides of the fish and cover and cook for 2 mins. 
Now turn over and fry for 1 min on each side till its nice and glazy.
Serve hot with onion and lemon wedges.

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