Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 4 whole mackerel (about 2 lb 3 oz total), cleaned and gutted
• 18 dried red chillies, stems removed
• 1-inch piece fresh ginger, peeled and chopped
• 8 garlic cloves, peeled
• 1 1/2 tsp black peppercorns
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 2 in cinnamon stick
• 4 whole cloves
• 2 green cardamom pods
• 1 tbsp sugar
• 2 marble-sized balls of tamarind, soaked in 3 tbsp warm water
• 2 1/2 tbsp vinegar (Goan palm vinegar or white wine vinegar), plus more as needed
• 1 tsp salt, plus more for the fish
• 4-5 tbsp oil, for shallow frying

Method

1. Soak the dried red chillies in warm water for 20 minutes, then drain.
2. Grind the chillies, ginger, garlic, peppercorns, cumin, turmeric, cinnamon, cloves, cardamom, sugar and salt to a smooth, thick paste, adding the vinegar a little at a time. Squeeze the soaked tamarind, discard the fibres and seeds, and grind the pulp into the paste. The masala should be thick enough to coat a spoon; add a splash more vinegar if needed.
3. Make 2-3 deep diagonal slashes on each side of the mackerel and rub lightly with salt.
4. Spread the masala generously over the fish, working it into the slashes and the cavity. Leave to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
5. Heat the oil in a large frying pan over medium heat. Lay the fish in the pan and fry for 4-5 minutes on the first side, until deeply coloured and crisp at the edges.
6. Turn carefully and fry for 3-4 minutes on the second side, spooning any masala left in the pan over the fish, until cooked through.
7. Rest for 2 minutes and serve hot with lemon wedges, sliced onion and steamed rice or bread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).