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3 Mackerels
- 1 Lime
- 2 Red chilies
- 4 Cloves
- 2 pieces Cinnamon (3 inch each)
- 6 Green Cardamoms
- ˝ teaspoon Cumin seeds
- ˝ teaspoon Black pepper
- 3 inch Ginger
- 2 Garlic pods
- 2 medium size Onions
- 1 teaspoon Sugar
- 2 tablespoon Tamarind juice
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Soak red chilies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in vinegar for 20 minutes. Grind to a thick paste (avoid water).
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Sauté onions in oil till golden brown; add the ground paste along with tamarind juice and salt. Then grind them again to a thick paste.
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Slit the fish at both sides and apply lime juice. Keep aside for 5 minutes.
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Stuff the fish with the grinded paste and fry on a low heat for 5 minutes.
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Best served with plain rice and curry
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Michael from United Arab Emirates
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