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1
Take a sharp knife and make a slit in the middle{a longitudinal slit} of the Mackerel fish so that the fish opens as 2 equal halves.
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2
This is done so that the masala can be stuffed inside the fish.
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3
Now, de-bone the fish (remove its bones).
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4
Likewise, repeat this for all the Mackerels'.
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5
Take a bowl and in it, put salt, lime juice, olive oil, turmeric powder and all the slit fishes.
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6
Mix well so as to let the fish absorb all the ingredients.
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7
Marinate for 15 minutes.
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8
In your mixer/grinder/blender, grind together the cloves, cumin seeds, black peppercorns, red chillies, ginger, garlic, salt and vinegar.
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9
Heat 4-5 tbsps.
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10
of oil in a skillet.
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11
Stir in the prepared paste.
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12
Stir-fry until the oil separates from this masala (prepared paste).
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13
Stuff each Mackerel with the prepared masala paste.
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14
Spread the same evenly on both the inside surface of each fish.
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15
Garnish the fishes with chopped corriander leaves and onion.
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16
Pack the sides (if need be, tie the fishes with a fine thread to maintain all the masala inside), and, apply rice flour/semolina on the outer surface of each Mackerel.
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17
Heat oil in a wok.
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18
Shallow fry the Mackerel's on low flame until browned on either side and cooked.
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19
Serve hot with salad.
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20
Enjoy this pick-me-up fish!
