Mackerels Spiced

Recipe by
Total Time:
1.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 5 big fresh mackerels
  • 12 dry red chillies
  • 8 fenugreek seeds
  • 50 flakes of garlic
  • 6 kokums washed and soaked in just a little water
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander seeds
  • 3/4 cup oil
  • salt to taste

How to Make Mackerels Spiced

  • Chop off the heads and the fins of the mackerels.
  • Scrape them and clean their insides thoroughly.
  • Wash in lots of water and keep them on layers of paper so that no water remains.
  • Smear them with a mixture of a little salt and turmeric powder and let stand for half an hour.
  • This lessens their strong smell.
  • Dry them with cloth.
  • Cut each mackerel into two breadth wise.
  • Grind chillies, garlic flakes, cumin and coriander seeds to a fine paste.
  • Mix enough salt in it.
  • Smear the ground paste all over the mackerel pieces.
  • Let them remain thus soaked in the paste for at least 15 minutes.
  • Heat oil in a broad, heavy-bottomed pan.
  • Season the oil with fenugreek seeds and put in the kokums and turmeric powder.
  • Stir lightly and arrange the prepared fish pieces in it.
  • Pour the left-over paste in which the fish pieces were soaked.
  • Pour 1/4 cup of warm water.
  • Cover the pan for a little while.
  • Then, take away the lid and turn each piece upside down very carefully with a flat spoon.
  • Let the pan be on fire till the watery part is almost evaporated.
  • Serve with plain rice or phulkas.
  • If kokums are not available, then thick tamarind pulp can be used but then no water should be added.