Meen Nirappiyathu

Mackerel stuffed with coconut masala and shallow-fried

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

Method

  1. 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.
  2. Put the coconut, ginger, green chiles, dried chiles, cilantro, mint, curry leaves, tamarind pulp, salt, and 3