Stuffed Mackerel

Today we are heading out of continental Europe and traveling towards coastal Maharashtra, India to understand the origins of this recipe.  This recipe has been cooked for over 4 generations.

Traditionally, Pomfret which has a milder flavour was favoured over a Mackerel for this particular recipe. However, over time, the humble Mackerel took over this lofty position. Compared to a Pomfret, the Indian Mackerel was smaller so it suited the smaller appetites of the children at home perfectly. The idea was to avoid food wastage (young children couldn't consume an entire stuffed Pomfret on their own) and at the same time, to ensure everyone was meeting their nutritional requirements.

Stuffed Mackerel ready for the semolina-flour mix

Given that they are a rich source of Omega 3 fatty acids, today, Mackerels are featured in most households across the world.  Highly adaptable and very tasty , they are a favourite in Aaji's Thaaali. So without any further delay, let's get cooking!

Ingredient list

2 big mackerel (cleaned from inside with the cavity ready for stuffing)
 2 teaspoons turmeric powder
1 teaspoon mild red chili powder
1 teaspoon cumin seeds
Coriander leaves a small bunch of it (15 gms)
Mint 6 leaves
3 small cloves garlic
3  teaspoons chopped up ginger
1 Green chilies
Red onion Half - sliced thinly
Tamarind paste 1/2 cm pulp (seedless)
Dessicated Coconut/ Frozen/ fresh coconut 1/4 cup
Rice Flour for coating
Semolina Coarse for coating
Salt to taste
Oil for grinding
Water for grinding
Olive oil or Sunflower Oil for frying
1 Lime cut into wedges

Method

Slather the fish inside out with the mix of Turmeric Powder, Red Chili Powder and half teaspoon salt. Keep it aside in a shallow tray to marinate for at least 2 hours.

Grind the Coriander & Mint leaves, Cumin seeds, Garlic & Ginger, Green Chilies, Tamarind paste, Coconut (half teaspoon) and three thin slices of the red onion. Add a teaspoon of oil , squeeze in half teaspoon lemon juice, half a teaspoon salt and then add some water (3 tablespoons). The idea is to grind this into a thick coarse mix, not fine. The garlic pieces can stay as bits. We do not want it watery because this is a stuffing and it needs to sit within the fish without leaking out.

Now once the chutney is ground and ready, take it out in a bowl and holding the fish in the shallow tray, begin to gently stuff the cavity of the fish. Do not over stuff but stuff it sufficiently. Now, do the same with the other fish.

Let them rest for at least 2-3 hours.

Take some Rice flour and Semolina in a  big plate and mix well.

Dab the fish gently on both sides with this mix. The way I do this is place the fish in the mix and then I take the mix from the side and coat it on top without moving the fish. This ensures that the stuffing doesn't move too much.

Heat a big pan and add oil. Once it's hot enough, gently introduce this first fish to it. Keep the flame on low. Now, you can coat the second fish the same way and then add it to the pan.

Ensure that you fry on a low flame and only turn the fish when the lower side is well done and crispy. Avoid turning the fish too often to minimize spillage of the filling.

You can also choose to cover the pan and let the fish cook if you prefer it that way.

Serve stuffed Mackerel with lime wedges and sliced red onions. Tastes great on its own or also with a rice dish and daal.

Enjoy!

Note: If any stuffing does slip out, simply dab it on the fish. It imparts a great flavour when slow fried. If you prefer not frying, you can  bake this fish too. In which case, you don't need to coat the fish with semolina and rice flour. Just, brush it with some olive oil and bake it.