In this recipe I have flavoured small mackerels with the zest of black peppercorns (Kali Mirch/Kali Miri). Black peppercorns are one of the most valuable spices; it is used in nearly all the world’s cuisines to flavour food and also for its notable antioxidant and antibacterial effects.
Mackerel is a common name applied to a number of different species of pelagic fish (- pelagic fish live in the pelagic zone of ocean or lake waters – being neither close to the bottom nor near the shore). They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
- Marinate the fish (about 30 small mackerels) in:
1 tsp. of turmeric powder
Half a tsp. of garam masala
Salt – according to preference of taste
Freshly ground black peppercorns – crush a full tsp. of peppercorns using a mortar and a pestle.
Lemon juice – juice of two small lemons
- Coat the fish in a mixture of wheat flour and semolina.
- Shallow fry the fish (- in low heat for less than 5 minutes) in adequate quantity of warm sunflower oil or any other mild flavoured vegetable oil, by frequently revolving the fish, until golden-brown in colour.
Happy Eating ♥