Stuffed Mackerel with Red Frithad Masala

Another East Indian Masala, Frithad masala is a little less spicy than its big cousin Vindhial/Indal/Vindaloo. But it does pack the same punch when it comes to flavor. Using it in fish gravies or in this case is always a winner.

Ingredients
4-5 mackerel
1 large onion diced small
1 tomato diced small

Grind
4-5 Kashmiri chilies
¼ tsp Turmeric
1 tsp Cumin seeds (jeera)
1" Ginger
8 flakes Garlic
2" Cinnamon stick
4 Cloves
3 Cardamoms
1½ tsp Coriander seeds


1 -2 tbsp lemon juice (to taste)
Salt to taste
String to tie fish
Rice flour to coat fish
Chopped Coriander for garnish (optional)

Method
1. Cut and clean fish. Salt and keep aside (*see note below)

2. In a heated pan, add 2 tbsp oil. To the heated oil, toss in the diced onions.
3. When onions are translucent, add diced tomatoes and cook until pulpy.
4. Now add the ground masala and fry until the oil starts to leave the mix.
5. Add lemon juice and salt to taste.
6. Fry until the masala in the pan dries up, taking care not to burn it.
7. Once done, allow the masala to cool.
8. Take fish and stuff it with the masala. Using the string/thread, tie up the fish gently taking care that the masala does not ooze out. Pat the outside of the fish with any extra masala.

9. Sprinkle rice flour on both sides of the fish and fry in a pan until golden brown.

Note: Take care not to salt fish too much as salt is also added in the masala.

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