Ingredients:
8 mackerel or pomfret
1 tbsp salt
1 large onion
3 tbsp red masala powder
1 cup water
White flour as needed
Oil for frying
For Red Masala (Recheado):
30 dry Kashmiri chillies
30g garlic
60g onions
1 tsp cumin
1 tsp turmeric powder
10 cloves
2 inch cinnamon stick
½ tsp peppercorns
1 tbsp jaggery
1 tbsp rock salt
300ml vinegar
2 tbsp oil
Directions:
To make the red masala, roast the onions in 2 tablespoons of oil.
Grind the onions with rest of the ingredients to form a paste.
Store the masala in an airtight container until later.
To prepare the fish recheado, clean, scale and gut the fish.
Mix a tablespoon salt with 1 cup water.
Put the fish in the salted water and set aside for 10 minutes.
Slit the fish across the belly to form pockets on each side of the fish.
Heat a tablespoon of oil and fry the onions with the red masala until well cooked.
Stuff each fish pocket with a little cooked masala.
Dredge each fish lightly with flour. Heat vegetable oil in a large pan to shallow fry the fish.
Shallow fry each fish until golden brown on both sides.
Serve warm with wedges of lime.
