Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, indian-spiced mackerel fillets. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Indian-Spiced Mackerel Fillets is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Indian-Spiced Mackerel Fillets is something that I have loved my entire life. They are fine and they look fantastic.
This mackerel fillet recipe is an easy fresh mackerel recipe with potato salad for a simple lunch. This easy recipe perks up the fish with Indian spices and serves it with a zingy lemon potato salad.. Beyond Curry: Indian Mackerel Fry, Curry Rice With Mackerel And Eggs, Indian Mackerel (bangda) Fish Tawa Fry.
To get started with this particular recipe, we have to prepare a few components. You can have indian-spiced mackerel fillets using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Indian-Spiced Mackerel Fillets:
- Prepare 2 mackerel fillets
- Make ready 1 tsp garam masala powder
- Make ready Pinch turmeric powder
- Prepare Pinch chilli powder
- Make ready to taste Salt
- Take 2-3 tbsp Sesame oil, plus a little extra for frying
This is a fresh, healthy and super easy but impressive dinner that the whole family can enjoy. I use the same spice throughout, but a god curry paste could. A wide variety of mackerel fillets options are available to you, such as part, variety, and certification. A simple recipe for curry spiced and pan fried mackerel fillets served on a peach based salad bed.
Steps to make Indian-Spiced Mackerel Fillets:
- Mix all the ingredients together. Next brush the fillets with the marinade on both sides. Leave to marinade for about 20 minutes.
- Heat a frying pan with a drizzle of sesame oil over medium-high heat.
- Fry on each side for 2-3 minutes. Serve immediately with choice of vegetables.
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Indian Mackerel/Bangda Fry. [Photograph: Prasanna Sankhe]. In India, a seafood dinner isn't about marinating a few store-bought fillets and frying A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their. This delightful recipe features mackerel fillet spiced with cumin, turmeric, cinnamon and lime and served with cool raita.
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