Quick and Easy Wild Caught Whole Mackerel drenched with a blend of spices - Aromatic and Flavorful!

Aromatic wild caught Mackerel drenched with a blend of oriental spices! Juicy, oily, full of omega 3 fatty acids and oh ! yes an extraordinary taste that's quite unforgettable.


Fish is wholesome, fish is super healthy and if it's wild caught it's the best. This particular dish is surprisingly easy to make and it will definitely amaze you with its astounding deliciousness. The pan fried whole Mackerel is perfect for a quick dinner or lunch! It's nutritious, juicy and the blend of spices give it a burst of flavors that complement the taste of the juicy fish so well.


We grew up eating fish every day, sometimes twice daily for lunch as well as for dinner. Fish is a well-loved food in the region we grew up back in India. No meal is complete without fish. All our happy moments and occasions begin with fish and end with fish, it's not only considered as the healthiest option but also auspicious. Hence, we love eating fish and a lot of it. Unfortunately, we don't get the common fishes that we grew up eating back at home here in the USA, we miss the regular river fish varieties a lot! The fishes we eat here desperately act as fillers for the missed Indian varieties! But, it's needless to say that they are all delicious fillers and we are quite happy and contented with them. We always prefer to add wild caught fishes into our regular diet, farm raised fishes are not healthy at all! Today's pan-fried Whole Mackerel is wild caught and we were lucky to find one from an International store far away from home. But it's all worth the travel. It's super yummy, juicy and packed with omega 3 fatty acid.


We are fish lovers and love to eat fish in myriad ways - gravies, roast, baked, fried, you name it and we love them all equally. The health benefits of fish are manifold. It's a storehouse of essential nutrients. Let's see what fish contains and why it's a good choice to include it in our regular diet :

1. Calcium.
2.Phosphorous.
3.Vitamin D.
4.Vitamin B12
5.Iron.
6.Zinc.
7.Iodine.
8.Magnesium.
9.Potassium.
10.Omega 3 fatty acid.

The Mackeral pan-fried fish is prepared with very few and simple spices that are readily available in any Indian stores or even American stores. Turmeric, coriander and cumin powder, and a bit ginger and garlic paste does all the magic to this delicious recipe and makes it tempting by manifold. I used all freshly ground spices except the turmeric powder but store-bought ground spices also work as a wonderful substitute. The fish is well cleaned and both sides of the Mackerel is gently slit in order to allow the marinade to seep into its deepest layers. The trick to make it tasty lies in the marinade and how long you marinate it. Overnight marination is well recommended. 


It's a tasty, quick and fun recipe to add to your repertoire. Super easy to make and easily customizable too. You may skip the things that you don't love from the marinade and add your favorite ones. Just don't forget to marinate it for a long time because the spices enhance the taste, they need a little more time to seep in through the layers of skin. Make it for your friends and family and do share your thoughts on the recipe. Would love to hear your experiences.


INGREDIENTS:

*1 whole Mackerel fish cleaned and washed.

*2 teaspoons or more turmeric powder.

*3 teaspoons coriander powder.

*3 teaspoons cumin powder.

*2 teaspoons Kashmiri red chili powder.

*2 teaspoons ginger-garlic paste.

*Handful of fresh curry leaves (optional).

*Lemon.

*3 tablespoons mustard oil + 2 tablespoons for frying the fish.

*Salt according to taste.

METHOD:

*Take the whole cleaned and washed Mackerel and pat it dry with paper towels.

*Wash the fresh curry leaves and grind them into a fine paste. Keep aside.

*In a separate bowl mix all the ingredients mustard oil, salt, turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, ginger-garlic paste and the curry leaves paste. Stir with a spoon until fully incorporated. Squeeze some lemon juice and mix well.

*Slit the surface of the fish (both sides) gently with a knife.

*Massage the marinade all over the fish with gentle strokes. Stuff little marinade inside the tummy pocket of the Mackarel. Keep it in the fridge overnight for best taste or marinate it at least for 2 hours.

*Heat the rest of the mustard oil on a skillet or griddle and fry the fish on medium heat until well done.

*Last few minutes increase the heat to full flame and char it. This enhances the taste as well as the look.

*Enjoy it with a few drops of lemon juice and a dash of fresh herbs sprinkled on top.

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