I first tasted this fish at the mess of a camp which I attended long time back. It tasted very nice. One of my friends who also attended with me gave me this recipe. The masala should be made a little pungent. She also said that we can use the same masala for fish cutlets (boil fish in salt water, debone it, mix with this masala and make cutlets). I will try these cutlets one day.
Any leftover masala can be refrigerated for a week.
2 medium sized washed and cleaned mackerels,
1/4th cup freshly grated coconut,
6 cloves of garlic,
1 tsp coriander seeds,
1 small piece of cinnamon,
6 to 7 dry red chilies,
2 green chilies,
1/4th tsp turmeric powder,
3 tsp tamarind extract,
1 small onion finely chopped,
Salt to taste,
4 tsp fine semolina (rava),
Make deep vertical slits in the mackerel like a pocket to stuff them. Also make horizontal cuts on the bone part of the mackerel.
Apply salt and keep aside.
Grind coconut, garlic, ginger, coriander seeds, cloves, peppercorns, cinnamon, red and green chilies, turmeric powder and tamarind extract to a fine paste.
Mix in the finely chopped onion and salt in the ground masala.
Wash the mackerels with water and pat them dry.
Stuff this masala in the mackerels and apply some on the outer sides of the mackerel.
Let it marinade for 2 to 3 hours.
Coat it with fine semolina and shallow fry with little oil till on both the sides.