Instruction

• 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 1
• 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