Recheado Masala Fish

Ingredients

• 4 Mackerel
• 18 dried Red Chilli
• 1 inch Ginger
• 8 cloves Garlic
• 1.5 tsp Pepper
• 1 tsp Cumin
• ½ tsp Turmeric
• Cinnamon stick
• 4 Cloves
• 2 Cardamom
• 1 tbsp Sugar
• 2 marble sized Tamarind ball
• 2.5 tbsp Vinegar
• for frying Oil

Instructions

1. Place the dried red chillies, ginger, garlic, pepper, cumin, cinnamon, cloves, cardamom, and tamarind in a bowl. Pour over enough vinegar to cover, then add the sugar, salt, and turmeric. Mix well and soak for 35–40 minutes until the spices soften.
2. Transfer the mixture to a blender and grind to a thick, smooth paste. Add a little more vinegar only if needed, keeping the paste fairly thick so it clings well to the fish.
3. Rinse the mackerel and pat dry. Make a slit along the belly and a few shallow cuts on both sides. Stuff the masala into the cavity, rub it into the slits, and coat the fish evenly. Marinate for at least 30 minutes.
4. Heat enough oil for shallow frying in a wide pan over medium heat. The oil should be hot but not smoking. Carefully place the stuffed mackerel in the pan and fry without moving it initially, allowing a crust to form.
5. Fry until golden brown on one side, then turn gently and cook the other side until fully done and crisp.
6. Remove and drain briefly on kitchen paper. Serve the recheado masala fish hot with salad, lime wedges, rice, and curry. Any leftover masala paste can be refrigerated for later use.

instructions_source: editorial-classic