19th December 2017

Salad Stuffed Mackerels

My friend Giselda Menezes, from Panjim, Goa shared her mother’s recipe of these stuffed mackerels. They’re very unlike the recheado mackerels and can also easily pass off as a salad. I have made very minor modifications to the original recipe for the stuffed mackerel and fried them in coconut oil like I saw our grandmothers do it.

Serves: 4 Persons

Prep. Time: 15 Mins. + 20 Mins. (marination)

Cooking Time: 10 to 12 Mins.

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Ingredients:

  • Mackerels (cleaned) – 4 medium
  • Onions (finely chopped) – 2 small
  • Tomatoes (finely chopped) – 1 medium
  • Ginger-Garlic Paste – 1 tsp.
  • Green Chillies (finely chopped) – 2 to 3
  • Toddy Vinegar – 2 to 3 tbsp.
  • Coconut Oil – 4 tbsp.
  • Salt – 2 tsp.

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Step 1:     Slit each mackerel vertically on both sides to the bone to make pockets for the stuffing. Apply the salt and ginger-garlic to the fish and keep aside for 15 to 20 minutes.

Step 2:     Mix all the other ingredients except the coconut oil and stuff each mackerel with 1 ½ tbsp. of the stuffing. Tie each mackerel with twine and place aside.

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Step 3:     Heat 2 tbsp. coconut oil on a pan. Shallow fry the mackerels, two at a time on both sides till light brown.

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