We regularly buy fish from our favourite fishmonger in the Old Manama Suq every other weekend and last Friday was no exception. This time, it was the turn of the Mackerel. Very fresh, we were told, and please make it gently, Mr F warned, or it would fall apart!
We had it sliced so as to coat it with traditional Indian spices and gently fry it on the non-stick pan.
This is how it went:
Mackerel (Sliced): 1 kilo
Garlic-ginger paste: 1 tablespoon
Red (Kashmiri) chili powder: 2 tablespoons
Turmeric: 1 tablespoon
Salt: As per taste
Curry leaves: A few (ground)
Raw mango powder (Amchur): 1/2 teaspoon
Green chili: Two (finely chopped)
Thoroughly wash the fish slices in free-flowing water and coat it with salt, before washing it again to properly clean the skin.
Mix the garlic-ginger paste, chili powder, turmeric, salt, raw mango powder and crushed curry leaves into a fine mesh and coat every slice of fish with the paste.
Leave aside for a couple of hours if possible (instant frying will also do but the longer it stays the better it tastes).
Take a tablespoon of oil in a non-stick flat pan and heat over a slow flame. Fry the fish on the pan, turning over the slices every couple of minutes until it has an orangish-brown look.
I would prefer it to just ‘over-fry’ a bit so as to give it that ‘spicy’ and ‘tangy’ appearance.
Garnish with cucumber, lettuce and onions (and/or tomatoes).
Serve with white steamed rice.
The difference in frying the fish this way is the addition of green chili and raw mango powder, rather than go the customary way without these two ‘smart’ ingredients. The ground curry leaves also give the dish a unique South Indian flavor which gels very well with the overwhelming ‘regular’ spices.