TINNED MACKEREL, POTATO, EGG SALAD

https://youtube.com/shorts/pa_nmX47Hao?feature=share

Ingredients

400 gms Can Tinned Mackerel in Brine/Oil/Natural Drained. If Olive oil retain oil. Cut the Mackerels into small pieces.

300 gms peeled, cut into medium cubes and boiled potatoes

4 hard boiled eggs, quartered

1 bunch Spring Onions chopped

1 Onion diced fine

1 Capsicum cut into straps

10 to 15 mint leaves chopped

5 lettuce leaves chopped or any salad leaves

Coriander leaves chopped

4 tablespoons olive or Avocado oil. You can use olive oil from the canned mackerel, if using Mackerel in Olive oil.

Juice of one lemon

Mustard or Mustard powder 1/4 tsp mixed in Olive or Avocado oil

1/4 tsp Black or White Pepper Powder

1/4 tsp seasoning mix …or any seasoning Moroccan, Cajun etc

Method:

Mix all the ingredients and then garnish with Coriander leaves.

Mackerel Curry (Mangalorean)

Ingredients:

5 Mackerels (6) or 500 Sardines or 2 Pomfrets

Masala (ground)

1/2 onion (sliced)

4 seeds garlic

1 inch ginger

1 green chilli

200 gms Chopped tomatoes (Canned) or two tomatoes (sliced)

8 Red Chillies

3/4 tsp turmeric powder

½ Tsp Cumin Seeds

A small ball tamarind

Water if required

Seasoning:

½ Onion (Sliced)

Few Curry Leaves

2 tblsp Ghee (clarified butter) or Oil

Salt to taste (1 tsp)

Method:

Clean the Mackerels (see Video), Cut them into required size pieces (2 or 3) apply ½ tsp of salt and keep aside.

Place a deep pan or vessel on stove. Add ghee or oil, when hot add ½ sliced onion. Fry for a minute, add curry leaves. Fry for another minute and add the ground masala. Fry for 10 minutes, add masala water if it dries up. Now add the remaining masala water and more water if required to make gravy. This should not be too thin. The gravy will increase when you add the fish (water from fish). Now add 1 tsp salt and the Mackerel Pieces. Boil for 3 minutes or until fish is cooked. Check for salt and gravy requirements. Remove from stove.

That’s it Mackerel Curry.

 

Dum Mackerel or Sardines

Ingredients:

800 gms Mackerels (6) or Sardines

6 medium onions (chopped)

1.5 pods chopped garlic

3 inches chopped ginger

6 chopped green chillies

400 gms tomatoes or one can of diced tomatoes.

A bunch chopped coriander leaves

1 to 1.5 tsp chilli powder (according to spice requirement)

½ tsp turmeric powder

1 tsp salt

½ cup vinegar

The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU

Juice of lemon

3 tblsp of Olive Oil

Method:

Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.

Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.

Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.

Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.

Stuffed Mackerel/Pomfret Fry

Stuffed Mackerel/Pomfret Fry

7 Big Mackerels

Ingredients:

2 Onions

2 Green Chillies

1 inch Ginger

8 Flakes Garlic

1 Tomato

Few coriander Leaves

4 Spoons Salt-Chillie Paste ( See recipe for Salt-Chillie Paste)

Few Curry Leaves

Method:

Clean the Mackerels and make a slit along the back of the Mackerel to make a pocket. Marinate the Mackerels with the salt chillie paste ( use as much as required) and keep aside for half an hour.

Chop all the green masala. Keep a pan on fire. Add oil and when hot add the curry leaves and then onions and allow to fry a bit. When onions turn slightly brown add the chillies, ginger & garlic and fry for some more time. Add the tomatoes and fry well. Then add the chillie paste and fry well. When the mixture has fried well add the coriander leaves and mix well. Cool it completely.

Fill the mixture into the pocket which you have made in the Mackerel and also in the stomach.

Place a pan on fire, put some oil for frying and shallow fry the Mackerel. After about 7 minutes check if the Mackerel is fried and can be turned over. Now turn to the other side and fry for 5 minutes.

Remove and it is ready to eat. You may have this with some Sliced onions and green chillie (sliced) mixed in some vinegar and salt (salad).