Mackerels stuffed with Recheado Masala Prawns

Ingredients

Marinate the Mackerel

2 mackerel (or sea bass) butterfly filleted (bones removed).

Salt the fish well inside and out and rub gently with a little black pepper.  Keep aside to marinade for 2 hrs

Marinate the Prawns

12 prawns roughly chopped.  Add salt to taste, 1 tsp vinegar, 1 tsp ginger/garlic paste, ½ tsp red chilli powder, ½ tsp turmeric Mix everything together and marinate for ½ hr

Make the masala paste

12 dried Kashmiri dried chillies,
1 tsp turmeric powder,
½ tsp black pepper corn,
½ ginger,
3 cloves garlic
1 tsp cumin,
4 cloves,
½ inch cinnamon stick,
1 tbsp. sugar.
Cooking Steps
  1. Blend all the masala ingredients to a fine paste with 4 tbsp vinegar and 4 tbsp water (add more water if necessary).
  2. Add 2 tbsp of oil to a hot pan and fry ½ a finely chopped onion until soft.
  3. Add the chilli paste and fry for 2 minutes on medium flame.
  4. Then add another 2 tbsp oil and fry the mixture for a further 5 minutes until the oil begins to separate from the mixture.
  5. Add the marinated prawns to the fried masala and fry for 3-4 minutes until the prawns are cooked.
  6. Add 1 tbsp water and fry for a few more minutes until the mixture forms a thick paste. Add salt to taste and 1 cube fish stock and fry for another 2 minutes.  Keep the prawn mixture aside to cool completely. 

Stuff the Mackerel

  1. Take the marinated fish and stuff with the prawn paste. Rub any remaining masala on the outside of the fish on both sides.
  2. Place the stuffed fish on a baking tray lined with foil. Rest the fish for 10 minutes and bake at 180c for 25-30 minutes.  Remove the cooked fish from the oven and rest for 2-3 minutes. 

Serve:  Brush with melted butter to glaze before serving with Chopped Indian salad.