Total Steps
8
Ingredients
15
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1 shallot chopped
- 3 tablespoon white wine vinegar
- 5 cm piece fresh ginger roughly chopped
- 5 cloves garlic peeled
- 1/2 tablespoon salt
- 1 tablespoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 6 dried red chillies
- 1/2 tablespoon black peppercorns
- 5 cloves
- 1/2 teaspoon cumin seed
- lime or lemon wedges(optional)
- 4 mackerel cleaned
- sunflower or vegetable oil(optional)
Instructions
1
Step 1
To make the masala, grind the cloves, cumin seed, black peppercorns, and dried red chillies to a powder in an electric grinder.
2
Step 2
Process the ground ingredients with the shallot, white wine vinegar, fresh ginger, garlic, salt, paprika, ground turmeric, and ground cinnamon to form a paste.
3
Step 3
Preheat the oven to 190°C (375°F / Gas Mark 5). Make three or four deep diagonal slits across the body of each mackerel on each side.
4
Step 4
Rub the paste inside the fish and then outside, making sure it gets right down into the slits.
5
Step 5
Heat a thin layer of sunflower or vegetable oil in a roasting tin over the hob.
6
Step 6
until browned
Fry the mackerel until browned on both sides.
7
Step 7
10 minutes
Transfer the mackerel to the oven and cook for a final 10 minutes.
8
Step 8
Serve with lime or lemon wedges.
Tools & Equipment
electric grinder
oven
roasting tin
hob