BANGDA (MACKEREL) IS AVAILABLE IN PLENTY YOU CAN EASILY TRY THIS RECIPE..!
STUFFED MACKEREL
Goan style Stuffed machreals
4 large machreals cleaned
1 large lemon juice
1 tsp haldi powder
1 tsp chilli powder or as per individual taste
Salt to taste.
Rava to coat the machreals
Cooking oil for shallow frying
Grind to a fine paste:
8-10 garlic flakes
1" PC ginger
5-6 green chillies
Half bunch of coriander leaves
3/4 cup grated coconut
Small lump of tamarind
And salt
Method: Clean the machreals and slowly slit lenghtwise so that you can stuff the chutney inside the fish. Marinate the fish with salt lime juice haldi powder and chilli powder and keep aside for at least an hour.
Meanwhile grind the stuffing chutney to a thick paste adding only very little water as much as required. The chutney should be a very strong version of the normal coriander chutney that you make. Spicy and very tangy.
Slowly open the fish and stuff as much chutney as you can inside the fish. Carefully coat with rava.
Heat little oil in a thick bottomed shallow frying pan.
When hot place the fish and on the pan and cook on low heat. Add oil as necessary. Once golden, turn and roast on the other side.
Serve hot accompanied with piping hot rice and fish curry!!!
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