Serves: 4 Style: Maharashtrian Non-Vegetarian 4 big mackerels cut into 2-3 pieces each and insides cleaned thoroughly 1 teaspoon(s) turmeric powder 1 tablespoon(s) lemon juice 4 teaspoon(s) red chilli powder 1 tablespoon(s) garlic paste 1 tablespoon(s) ginger paste 1 teaspoon(s) coriander powder 1 tablespoon(s) tamarind pulp or kokum peels pulp 4 tablespoon(s) slightly coarse rice powder salt to taste oil to deep fry onion rings and lemon wedges to garnish (optional) - Wash the mackerels thoroughly. Apply some salt, turmeric powder and lemon juice. Keep aside for 10 minutes.
- Marinate the mackerels with the rest of the ingredients except rice powder preferably in a refrigerator for about an hour.
- Heat the oil till it is very hot. Roll the mackerels in rice powder one by one and and deep-fry in batches on medium heat till they are crisp.
Garnish with onion rings and lemon wedges. TIPS: - Mackerels can be fried whole as well. Clean the insides, wash well and make deep incisions or gashes on both sides and proceed as above.
- To make this recipe a low fat one, the marinated mackerels can also be shallow fried or grilled with a minimum amount of oil instead of deep frying.
- Kokum is a fruit whose peels are sun dried and stored to use as a souring agent. It is very abundant in the western coastal region of India and is used in most of the recipes there. However, tamarind pulp could be used instead.
- Traditionally, fried fish is made very spicy and had with steamed rice and gravy. Fried mackerels can also be had as a snack with a dip or a chutney.
Serve hot with: Green Chutney (Hari Chutney) accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi) or with Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot boiled rice. |