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Meen Nirappiyathu
Mackerel stuffed with coconut masala and shallow-fried
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2011
We have used mackerel here because it is a nice oily fish. But you can use any oily fish, preferably one with a single center bone. And instead of pan-frying, you can broil them. Traditionally, the fish is roasted directly over a charcoal fire.
Ingredients
8 3 -ounce 85 -gram ¼ cup
Method
- Trim off the fish fins with scissors, wash well, and drain. Slit each fish from the side and remove the center bone without damaging the fish, if possible. Make ¼-inch-deep (½-cm-deep) cuts on both sides of each fish.
- Put the coconut, ginger, green chiles, dried chiles, cilantro, mint, curry leaves, tamarind pulp, salt, and
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