Recheado Masala Fish

Name: Recheado Masala Fish
Yield: 3
Cuisine: India
Ingredients: 8 cloves Garlic; 1.5 teaspoons Pepper; 1 tablespoon Sugar; Vegetable Oil; 1 Ginger; 18 Red Chilli; 2.5 tablespoons Vinegar; Cinnamon Stick; 1 teaspoon Cumin; 2 Cardamom; teaspoons Turmeric; 4 Cloves; 4 Mackerel; 2 Tamarind ball

Difícil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein29 %33 g
Carbs27 %31 g
Fat44 %22 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	448 kcal	100 kcal
Protein	33 g	7.4 g
Carbs	31 g	7 g
Fat	22 g	4.9 g

One serving is about 446 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty64/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Indian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - India

Ingredients

8 cloves Garlic
1.5 teaspoons Pepper
1 tablespoon Sugar
Vegetable Oil (for frying)
1 Ginger (inch)
18 Red Chilli (dried)
2.5 tablespoons Vinegar
Cinnamon Stick
1 teaspoon Cumin
2 Cardamom
teaspoons Turmeric
4 Cloves
4 Mackerel
2 Tamarind ball (marble sized)

Instructions

Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
Add sugar and salt.
Also add turmeric powder.
Combine all nicely and marinate for 35-40 mins.
Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.
Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.
Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
Fry until golden brown from both sides
Serve the recheado mackerels hot with salad, lime wedges, rice and curry.
Notes
Ensure the masala paste is thick else the result won't be good.
If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
You could use white vinegar or coconut vinegar.
Any left over paste could be stored in the fridge for future use.
Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.