This below is my version of a lovely recipe from the wonderful cookery book Great Indian Feasts by Mridula Baljekar published in the UK by John Blake publishing.
Ingredients for two (the original recipe is for four but the children were away):
- 2 mackerels (I did gut them, but I did not remove either the heads or fins or backbones which made the eating at the end a little more messy I’m sure, but I like working with tasty whole fishes and eat the little cheeks, anyway I did not trust myself to remove the backbone elegantly)
- 1/4 teaspoon salt
- 1 teaspoon of lime juice (or lemon)
- about 8g (1/4 oz) desiccated coconut rehydrated with 40ml (1.5 fl. oz) very hot water (10 minutes)
- 2 garlic cloves
- a small chunk of ginger, chopped
- 1 green chili (seeded if you’d rather less hot)
- 1 teaspoon ground cumin
- flour/salt&pepper to coat the fish
- cotton kitchen string
We ate these with a salad, not rice nor a lentil side dish as advised, this is very tasty and very filling, basmati rice would have been lovely though I’m sure.
Gutted, pat the insides dry.