Ingredients

For the Fish
2 mackerel (or sea bass, butterfly-filleted with bones removed).

Salt  and black pepper to taste

For the Prawn Marination
12 prawns roughly chopped

Salt to taste

1 tsp vinegar

1 tsp ginger/garlic paste

½ tsp red chilli powder

½ tsp turmeric

For the Masala Paste & Filling

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.
4 tbsp vinegar (plus extra water as needed for blending)
4 tbsp cooking oil
½ onion, finely chopped
1 fish stock cube

For Serving
Melted (for glazing)
Chopped Indian salad
Cooking Steps

Step 1:  Marinate the Fish and Prawns
The Mackerel:  Season the fish generously with salt inside and out, and rub lightly with black pepper.  Set aside to marinate for 2 hours

The Prawns:  In a separate bowl,toss the chopped prawns with salt, 1 tsp vinegar, ginger-garlic paste, red chilli powder, and turmeric.  Marinate for 30 minutes.

Step 2:  Make the Recheado Masala Paste
Combine the dried Kashmiri chillies, turmeric powder, black peppercorns, ginger, garlic, cumin, cloves, cinnamon, sugar, 4 tbsp vinegar, and 4 tbsp water in a blender.  Process until a smooth, fine paste forms adding a splash more water if it is too thick.

Step 3 - Make the Prawn Filling
Heat 2 tbsp of oil in a pan over medium heat.  Fry the chopped onion until soft and translucent.

  1. Add the blended Recheado paste and fry for 2 minutes.
  2. Pour in the remaining 2 tbsp of oil and fry for another 5 minutes.
  3. Add the marinated prawns to the pan and cook for 3-4 minutes until they turn pink and opaque.
  4. Stir in 1 tbsp of water, salt to taste and the fish stock cube.  Fry for a further 2 minutes until the mixture forms a thick paste.  Remove from the heat and let it cool completely.

Step 4
Stuff the Mackerel

  1. Take the marinated fish and generously stuff the cavity with the cooled prawn paste. Rub any leftover masala evenly over the outside of the fish.
  2. Place the stuffed fish on a foil lined baking tray and let it rest for 10 minutes.
  3. Bake in a preheated oven at 180c for 25-30 minutes until cooked through and slightly charred at the edges. 
  4. Remove from the oven and rest it for 2-3 minutes. 

Serve:  Brush the fish with melted butter for a glossy finish.  Serve immediately alongside a fresh chopped Indian salad.