Clean the mackerel and make insertions on it and on the back (bone part; for applying masala). Apply salt; keep for 10min and wash it very clean. Mix in all the other ingredients except salt in a mixer. Grind into a fine paste. Apply the masala all over the mackerel and keep aside for 15 min. Apply rawa or suji and shallow fry it. Serve hot with steamed rice and Goan fish curry.
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.