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 ♥
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.