ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Thursday, August 20, 2009

STUFFED MACKERELS

Serves 6
Preparation Time 45 minutes
6 medium sized mackerels
3 tablespoons oil
3 teaspoons chilly powder
2 teaspoons pepper powder
2 teaspoons ginger garlic paste
1- teaspoon cumin powder
1- teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice
1-teaspoon salt
Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each fish lengthwise on either side keeping the center bone intact. Stuff the paste into each fish very evenly on either side of the center bone. Rub some of the paste on the outsides as well. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with onion rings and chips.

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