Meen Nirappiyathu

Name: Meen Nirappiyathu (Mackerel stuffed with coconut masala and shallow-fried)
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (30 grams) grated fresh coconut (or frozen unsweetened coconut); 8 (3-ounce/85-gram) mackerels, heads removed, cleaned; 2 tablespoons chopped fresh mint; 15 fresh curry leaves, chopped; 4 dried red chiles, stemmed; 2 tablespoons chopped fresh cilantro; 1-inch (2½-cm) piece fresh ginger, chopped; 4 green chiles, stemmed and chopped; 2 tablespoons vegetable oil; 2 lemons, cut into wedges; 1 tablespoon tamarind pulp; 1 teaspoon table salt

Mackerel stuffed with coconut masala and shallow-fried

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

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) mackerels, heads removed, cleaned
¼ cup

Asia
India
Fish course
Pescatarian
Gluten-free

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 3