Stuffed Makerel (Fish), Spicy
Bharwa Bangra or Bangda Machli
Mackerel is one of the oil and Omega 3 rich fish. This recipe is suitable for oven or BBQ. Other fish in season can be used. Serves 4
4 mackerels, medium sized. Get fishmonger to gut and clean them for you.
1 tsp. salt
For the filling
2 green or very firm red tomatoes, chopped
2-3 cloves garlic, more if very small, peeled
4 tsp. coarsely ground fennel seeds (saunf)
Freshly ground black pepper
2 green chillies
1/2 tsp. turmeric powder (optional)
1/2 tsp. Garam Masala
1/2 tsp. salt
Juice of 1 lemon
A few sprigs of rosemary
8 bay laves, I use fresh ones
1 lemon/lime, sliced
Oil for drizzling
Wash and pat dry mackerel. Remove the head and fins, but keep tails. Apply a little salt to the cavity and keep aside.
De-seed tomatoes and grind coarsely with garlic, fennel, green chillies, black pepper and lemon lemon juice. Do not add water, it should be like a thick paste. Taste and adjust spices/seasoning. Fish has already been salted, so add very little salt to the filling.
Divide filling into 4 parts and fill the cavity of each fish, putting a little of it on top of each fish. Insert a couple of bay leaves in each fish and top with fresh rosemary sprigs.
Place a couple of lemon slices on top of the filling.
Place the each fish separately in the centre of a foil, drizzle about a teaspoon oil on each fish and wrap it in foil. If you do not have a aluminium foil, tie each fish with a thread.
Cook in a hot oven at 180°C or 350F° or on a barbecue (BBQ) for 15 minutes or so. If cooking on a barbecue, you will need to turn it over half way through. If you do not have an oven or a barbecue, cook it in a frying pan, turning over gently a couple of times.
Serve hot with salad or as part of a main Indian meal.