Saturday 21 March 2009



This is a super simple recipe, and all it really takes is the marination time. Ideally, the longer you leave the fish to marinate, the better it will taste. To make a different version, coat the fish with extra coarse semolina before frying.


2 fillets cleaned and gutted mackerel, leave the skin on, it will fall off after frying.
2 tsp chilli powder (try half mild, half hot)
1/2 tsp cumin powder
1/2 tsp salt
A couple pinches turmeric
A couple tbsp vinegar
Oil for shallow frying


1. Make the marinade. Mix together the chilli powder, cumin, salt, turmeric, and vinegar to make a thick paste. Taste, and add more seasoning if you wish. Add just enough water to make it into a rubbable [is that even a word? :-)]consistency. Make a few slits in the body of the fish and rub the marinade well into them. Keep the fish in the fridge for at least half hour, overnight is preferable.

2. When ready to fry, heat the oil in the pan to sizzling, put the fish in the pan, and turn down the heat. Fry till the fish is cooked, depending on the size of the fish, the time will vary. Gently turn over the fish and fry the other side. Drain on kitchen paper.

3. Serve with plain rice and saar (a dal, recipe coming soon) for an authentic Mangalorean experience.


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