To say that I love seafood is a HUGE understatement and those who know me well, know that I melt at the sight of fish! For me, an ideal workday dinner would be grilled fish followed by a huge bowl of curd. Fortunately, you can marinate the fish in the morning, before heading to work, and then jut pop it into the oven when you’re back. All it takes is is max. 15 minutes
2 mackerels, whole and cleaned, scaled well
For the masala:
2 tbsp ginger garlic paste
1/2 tsp red chilli flakes
1/4 tsp garam masala powder
1/2 tsp jeera powder
A pinch of haldi
Juice of 2 limes
2 tsp curd
A pinch of kasuri methi
Chopped coriander and mint leaves
Mix all the ingredients for the masala together except for the lime slices and keep it aside.
Make an incision on the fish that slices it half-way. Now coat the fish with the masala and stuff it well. Insert a slice of lime into the incision and allow it to marinate for at least 4 hours in the fridge.
When you want to roast these, remove from the fridge and take out the lime slices (otherwise it turns bitter). Coat with bread crumbs and roast/ grill for 10 minutes. You can also roast on the tava. Add some olive oil only if necessary to the bottom of the pan so that it doesn’t stick. Serve hot with slices of onion and lime.