Mackerel is an important food fish that is consumed worldwide; as an oily fish, it is a rich source of omega-3 fatty acids.
The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific oceans; its range extends from the Red Sea and East Africa in the west to Indonesia in the east, and from China and the Ryukyu Islands in the north to Australia, Melanesia and Samoa in the south; and are also found in the Mediterranean Sea. (Source: Wikipedia)
Mackerel Fish in Umami Flavour – Fish Fry Recipe:
Quantity of mackerel fish: 7 medium size mackerels
Mackerel fish are very easy to clean.
- Marinate the mackerels for at least 10 minutes in: 1 tbsp. of white cooking vinegar, ½ tbsp. of sambhar masala [a non-pungent powdered spice mix, this spice powder mix is a blend of these ingredients: coriander, chilli, fenugreek, cumin, curry leaves, edible common salt, Bengal gram, green gram, black gram, black pepper, cassia bark, turmeric, asafoetida and refined cottonseed oil ], ½ tsp. of turmeric powder and smidgen of salt – according to preference of taste,
- Coat the marinated fish in a mixture of – an equal mix of rice flour & gram flour/chickpea flour with a generous sprinkle of semolina,
- Shallow fry the coated mackerels in adequate quantity of warm, any mild-flavour vegetable oil; fry the fish in medium heat until the fish has a crisp texture on its surface, then reduce the heat to low and fry the fish until the fish turns hard crisp in texture on its surface; it takes less than 5 minutes to fry this fish.
With crispy texture on the surface, these fried mackerels will have a tender interior with a rich flavour.
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