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.

The Recipe:

  • 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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