Mackerel Whole Fish Recipe. If you love Mackerels then this recipe is just for you. It’s easy to cook, spicy, tangy, and oh-so-flavourful.
Mackerel is an oily fish that contains omega-3 fatty acids which are essential for heart health. If you are a seafood lover, which I am sure you are, then you must include mackerels in your diet.
This recipe in today’s post uses whole mackerel instead of fillets, but you can use fillets or cut the mackerel for this delicious meal. This is a Mangalorean Style Recipe given to me by my best friend and my family just loves this.
You will find a recipe for Spicy Mackerel in this blog, which is similar to today’s Whole Fish Recipe but not in taste. . Hope you will enjoy this recipe too.
Try this easy Mackerel Whole Fish Recipe today! It’s so good, you won’t believe it’s healthy too!
Table of Contents
Mackerel Whole Fish Recipe
To prepare this Whole Mackerel Fish Recipe you will first have to clean and rinse off the mackerels under cold running water. Then pat them dry with paper towels.
Next, you’ll need to prepare a Red Masala Paste with these basic ingredients that you may already have in your kitchen pantry.
Ingredients for the Red Masala Paste.
- Red Chillies – 15 (a mix of Kashmiri and Bedki Chillies, as per your taste)
- Ajwain/carom seeds – 1 tsp
- Jeera/Cumin seeds – 1 tsp
- Haldi/Turmeric – 1/2 tsp
- Methi/Fenugreek seeds – 1/4 tsp
- Mustard seeds/Rai – 1/2 tsp
- Peppercorns – 1/2 tsp
- Ginger – 1-inch
- Garlic – 6 to 8 cloves
- Tamarind – 1 small ball
- Vinegar – 2 to 3 tbsp (as per taste)
- Salt – 1 tsp or as per taste
Watch How to Cook Whole Mackerel Fish
How to Cook Whole Mackerel Fish
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 persons
Step-I.
Clean about 4 mackerels by snipping off the heads and gutting the stomach. Then wash them thoroughly under running water. Pat the mackerels dry with a kitchen towel and add a few slits on them. Set the mackerels aside, and proceed with the next step.
Step-II.
Blend all the ‘Masala Ingredients’, including vinegar and salt, into a smooth paste with water. Add this paste to the mackerels. Coat all the mackerels with the masala into the slits and cavities. Let them marinate in this spice mix for at least 15 to 30 minutes.
Step-III
Heat 3 to 4 tbsp of oil in a Kadai or open pan and arrange the mackerels in a flat row. Rinse the mixer jar with 1/2 a cup of water and add it to the Kadai. Now cover the Kadai and cook for 5 to 6 minutes. After 5 minutes, flip over the mackerels one at a time, carefully and continue to cook for another 3 to 4 minutes. Finally, garnish with coriander leaves and then switch off the heat.
Tip to Cook Whole Mackerel Fish
- Select fresh firm medium-sized mackerels. Wash well and slit them lightly.
- Use a mix of red Kashmiri and Bedki chillies for the perfect taste and vibrant red colour.
- Do not overcook the mackerels.
- Adjust vinegar and tamarind according to the sourness you love. This should have a slightly sour taste but not too much or too less.
Storing & Serving Suggestions.
You could prepare this Whole Mackerel Fish in larger quantities and store it in the refrigerator. This will stay good for at least 10 days because of the vinegar. To serve heat in a pan or in the microwave.
Serve Whole Mackerel Fish as the main course or side dish with rotis, or steamed rice. Pairs well with East Indian Chitaps or bread.
Other Mackerel Fish Recipes You May Like
Printable Recipe
Mackerel Whole Fish Recipe
Ingredients
- 4 or 5 Whole Mackerels, cleaned
- 3 – 4 tbsp Oil for cooking
- 2 tbsp Fresh Coriander leaves for garnish
Red Masala Paste
- 15 Nos Red Chillies a mix of Kashmiri and Bedki Chillies, as per your taste
- 1 tsp Ajwain/carom seeds
- 1 tsp Jeera/Cumin seeds
- ½ tsp Haldi/Turmeric
- ¼ tsp Methi/Fenugreek seeds
- ½ tsp Mustard seeds/Rai
- ½ tsp Peppercorns
- 1 inch Ginger
- 6 to 8 cloves Garlic – 6 to 8 cloves
- Tamarind (1 small ball)
- 2 or 3 tbso Vinegar – 2 to 3 tbsp as per taste
- 1 tsp Salt or as per taste
Instructions
- Clean & wash 4 or 5 mackerels by snipping off the heads and gutting the stomach. Pat the mackerels dry with a kitchen towel and add a few slits on them.
- Blend all the 'Masala Ingredients', including vinegar and salt, into a smooth paste with water.
- Add the red masala paste to the mackerels. Coat all the mackerels with the masala into the slits and cavities. Marinate for atleast 15 minutes
- Heat 3 to 4 tbsp of oil in a Kadai or open pan and arrange the mackerels in a flat row. Rinse the mixer jar with 1/2 a cup of water and add it to the Kadai. Cover & cook for 5 to 6 minutes.
- After 5 minutes, flip over the mackerels and continue to cook for another 3 to 4 minutes.
- Finally, garnish with coriander leaves and then switch off the heat.
Notes
- Adjust red chillies and vinegar to suit your taste.
- Use a mix of Kashmiri and Bedki chillies for colour and taste.
- You can also cut the mackerels into pieces and cook them.
Social Media
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