Stuffed fish is a delicacy indeed. And though it sounds like a complicated dish, it actually isn’t. Especially the filling used in this recipe is an easy to make one. The spicy tangy stuffing, makes this an excellent accompaniment with plain rice and fish curry (Kingfish curry, Mackerel Curry) or dal. My personal choice is always rice and Prawn Curry. 
If you love this one, you may also like to try Stuffed Mackerel (Coconut based stuffing).
Serves: 2-3
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients:
Mackerel : 3 (cleaned, slit vertically just above the central fish bone) – refer pics
Semolina : 3 tbsp
Chilli Powder : 1/2 tsp
Turmeric Powder : 1/4 tsp
Salt : a pinch
Oil : 2 tbsp (for shallow frying)
For the filling:
Coriander : 1 cup (chopped)
Garlic : 8 cloves
Ginger : 1/2 inch piece
Green Chilli : 2 (roughly chopped)
Tamarind : a small ball (half a small marble)
Salt : as per taste
Method of Preparation:
- Grind together all the ingredients mentioned for filling. Do not add water or add very little if you must. (The paste needs to be quite thick as it should not flow out of the mackerel once stuffed.)
- Fill the paste inside each mackerel and apply some over them. Keep for marination for 2-3 hours in the refrigerator.
- Mix semolina, chilli powder, turmeric powder and salt and keep aside.
- Heat oil in a frying pan. Apply semolina from step 3 evenly on all sides and shallow fry the mackerels, turning them in between to ensure uniform frying on all sides.
Serve hot.
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