Green Masala Mackerel is a pan-fried mackerel recipe with a tangy and delicious green masala paste.
Every fish lover loves mackerels and you will find this in every seafood restaurant menu. My family loves Mackerels stuffed with the red Vindaloo Masala and mum would make this too often when we were kids. I love to experiment with different stuffing for fish and mackerel stuffed with a green masala paste became my family favourite.
If you are not a fan of the strong red spicy masala then this Pan-fried Mackerel Recipe with green masala is just what you need. Serve this for lunch with Dal and Rice or as a side dish with Vegetables and Rotis, either way, it’s a winner!
Read also: Grilled Mackerel Recipe
Pan Fried Mackerel Recipe
You could cook mackerel to make a delicious curry but I like to pan-fry the fish with the basic masala paste. I love to stuff the mackerel with a paste of green masala that is tangy and flavourful.
To make the green masala paste you will need –
- FRESH CORIANDER LEAVES – Use a whole bunch of fresh coriander leaves. Also, use the tender stalk of coriander as the best flavours lie in its stalk.
- FRESH MINT LEAVES – When I make green masala for any of my recipes, I prefer to use a little mint leaves. Mint leaves apart from adding flavour, give a freshness to the green masala paste.
- GREEN CHILLIES – Green chilly is the only ingredient, other than pepper, used in this masala for spiciness. So you may need to use it according to your spice level.
- PEPPERCORNS – Peppercorns render a unique flavour to the green masala. Don’t omit this.
- CUMIN SEEDS – Add little cumin seeds to the green masala. Apart from promoting digestion, this tiny spice adds flavour to the dish. Just a teaspoon would suffice.
- GARLIC & GINGER – Few garlic cloves and a little ginger add zing to the masala. All Indian spices and herbs have medicinal value and so does garlic and ginger.
- LEMON JUICE – To give your chutney or green masala a nice tang you may like to add lemon juice. A dash of vinegar or a little tamarind would also do the trick. However, I prefer to use lemon juice.
- MACKERELS – Lastly, nice fresh mackerels are what you need to stuff the green masala. Select firm mackerels, medium-sized but not too small. Clean and wash them well and then slit them side-ways. Add salt and turmeric to the mackerels and let it marinate for at least 15 minutes.
How to fry Mackerel
- Coat with flour – For a crispy golden crust and juicy flesh, coat the mackerels with flour before frying them. Use either rice flour or wheat flour to get the golden crust. People also prefer to use sooji or rava for a crispy crust, this is also fine.
- Pan-frying fish on a stovetop takes less than 10 minutes. Pan fry for at least 3 to 4 minutes on each side to get that golden crust.
- Use a good quality pan – a cast iron pan is the best. But if using a steel fry pan, I suggest using triply. Always season your pan before use for the best results.
- Stuff the mackerels with the green masala paste. You could make one or two slits on the mackerel to stuff the masala paste. Stuff enough masala into the mackerel before frying so that you can get a bit of the tangy masala too in every bite.
- Heat the fry pan well and then add oil. Once the oil is just hot place the mackerels one by one on the hot pan. Here’s a trick – You will notice a lacy design formed on the pan when the oil is hot enough and ready for frying. It is then that you know your pan is ready for frying.
- Shallow fry in a pan – Coat the stuffed mackerel with rice flour or wheat flour before frying to avoid the masala paste sticking to the pan. Coating the fish with flour also gives a golden crispy exterior to the fish.
- Fry for 3 to 4 minutes on each side. Flip over and fry on the second side too but do not force the fish to turn over. Wait for a few seconds if you find the mackerel sticking to the pan, let it release naturally. Fish with skin tend to stick to the pan sometimes.
- Try this Pan-Fried Mackerel Recipe and enjoy it with some salad or a simple dal-rice.
What goes well with Mackerel
Mackerel with some salad vegetables like onions and radish makes an excellent appetizer. You could also serve it with some pickled vegetables.
We enjoy eating mackerel as a side dish with our meals. A plate of simple rice and curry or dal is a perfect accompaniment to pan-fried mackerel.
Other Fish Recipes you may like to try
Pan Fried Mackerel Fish Recipe
Ingredients
- 2 – 3 Mackerels, cleaned and washed
- 2 cups Coriander leaves
- 1 cup Mint leaves
- 3 – 4 Green Chillies
- 5 – 6 Garlic cloves
- ½ inch Ginger
- 1 tsp Cumin seeds
- ½ tsp Peppercorns
- 1 tsp Turmeric powder for the mackerels
- Salt to taste
Instructions
- Clean and wash the Mackerels. Slit them side-ways. Add salt and turmeric and set aside for at least 15 minutes.
- Grind the ingredients for the Green Masala. Add salt to taste.
- Stuff the Mackerels with the Green Masala.
- Coat each Mackerel with wheat flour or rice flour and shallow fry.
Notes
- Do not forget to coat the fish with flour for a crispy golden crust.
- Do not force the fish to flip over. Wait for a few seconds more if you find the fish sticking to the pan.
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