Mamta's Kitchen

Stuffed Makerel (Fish), Spicy

Bharwa Bangra or Bangda Machli

Mamta Gupta

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

Also see BBQ Selection and Marinade Selection.

Ingredients

  • 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

  • Garnish

  • A few sprigs of rosemary

  • 8 bay laves, I use fresh ones

  • 1 lemon/lime, sliced

  • Oil for drizzling

  • Aluminium foil

Instructions

  1. Wash and pat dry mackerel. Remove the head and fins, but keep tails. Apply a little salt to the cavity and keep aside.

  2. 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.

  3. 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.

  4. Place a couple of lemon slices on top of the filling.

  5. 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.

  6. 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.

  7. Serve hot with salad or as part of a main Indian meal.

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