Air Fryer Whole Mackerel Fish Roast#FishFriday

This is recipe is a Kerala delectable mackerel fish roast in banana leaf wrap . It's spicy but delicious and it pairs best with hot steamed rice. This fish recipe is popularly known as fish pollichath.

Ingredients
1 Whole Mackerel - make slits
Coconut oil or Vegetable oil as required
Banana leaf's as required
For Fish Marination
¼ Teaspoon Turmeric powder - quarter tsp
½ Teaspoon Chili powder - half tsp
1 Teaspoon Vinegar / Lemon juice
¼ Teaspoon Level Sea Salt
For The Masala
1 Large Tomato - sliced
1 Teaspoon Garlic - mashed
1 Teaspoon Kashmir Chilly powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Salt
¼ Teaspoon Garam Masala powder
Other Ingredients
3 - 4 Kaffir Lime Leaves
1 Lemon - cut into thin slices

Method

Clean and wash the fish well , then pat dry it well. Give slits in fish and marinate the fish with all the ingredients given under 'for fish marination'. Keep refrigerated for 1 hour (do not skip this).
Meanwhile let's make the masala
Heat a kadai with a tablespoon oil. Add the tomato slices, salt and sauté well. Cover and cook over a medium flame until mushy. Add mashed garlic and stir well until raw smell of garlic disappears. Then add chilly, garam masala powder and turmeric powder. Combine well. To this add half a cup of water and let it cook until oil separates. Switch off the flame.

Heat oil in a pan for shallow frying. Fry the marinated fish until both sides for a minute on each side. Be careful, do not fry the fish until crispy. Transfer to a plate.
Now take a banana leaf and slightly heat the banana leaf. This helps to fold the leaf without breaking.

Take the leaf place half of the tomato masala on the leaf , then lemon slices, chiffonades of karffir lime leaves Now place the half fried fish.

Top the remaining tomato roast masala over the fish again lemon slices and chiffonade of karffir lime leaves.

Fold the banana leaf and seal it folds with tooth picks.
Preheat the air fryer at 180°C for 5 minutes. 

Place this in the basket of the air fryer and set the timer to 10 minutes.

Ta da.. air fryer healthy whole mackerel fish is ready to be enjoyed.

When done, serve hot with the leaf.

Enjoy with hot steamed rice.
Labels: Mackerel, Whole Mackerel, Kerala, Air Fryer, Banana Leaf, Spicy, Main course, Seafood/Fish, Fish Friday

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month - let's share some recipes using the oven to roast our fish and seafood. 

Sneha’s Recipe: Air Fryer Whole Mackerel Fish Roast
Culinary Adventures with Camilla: Crispy Salmon Bellies
Food Lust People Love: Baked Shrimp-Stuffed Sole Fillets
Palatable Pastime: Honey Pistachio Crusted Salmon
Goats and Greens: Roasted Almond-Breaded Tapenade-Stuffed Trout with Mushroom Sauce.
A Day in the Life on the Farm: Roasted Chilean Sea Bass One Skillet Dinner
Karen's Kitchen Stories : Slow Roasted Salmon with Garlic Butter and Herbs

Creamy Mackerel Tulip Salad For Two#FishFriday

These are so beautiful , make very good appetizer or salad. When you have a party surprise to your guests with these tulips. they are one bite and delicious too!

Ingredients 

1.1/2 Tablespoons Mackerel Paste
1.1/2 Tablespoons Cream cheese
A Dash of Dried Basil and Smoked Paprika
A Sprinkle of finely chopped Scallion greens

Method

In a bowl, combine the mackerel paste, cream cheese, dried basil and smoked powder and scallion green.

Wash cherry tomatoes, wipe and cut a cross on top (not all the way through). 

Scoop out the seeds and with kitchen shears 

snip off any inner tough membranes. 

Insert a skewer  at the bottom of each tomato.

And cover it with scallion green.

They are so pretty and  ready to be filled. 

Fill each tomato with the mixture.

Place tomatoes in the serving plate.. ready .... 

Serve as an appetizer or salad. Enjoy !!

Labels : Fish, Mackerel, Cream Cheese, Smoked Paprika, Dried Basil, Cherry Tomatoes, Fish Friday, Salads, Appetizer

Welcome to the Feast of the Seven Fishes, hosted by Karen of Karen’s Kitchen’s Stories for Fish Friday Foodies. 

• Artichoke Crab Dip Pasta Bake from Food Lust People Love
• Baccala Soup from Palatable Pastime
• Baked Mussels from Caroline's Cooking
• Creamy Clam Dip from A Day in the Life on the Farm
• Creamy Mackerel Salad for Two from Sneha's Recipes
• Italian Seafood Salad (Insalata di Mare) from Karen's Kitchen Stories
• La Vigilia di Natali from Culinary Adventures with Camilla, who made new dishes for all of the courses for this Italian Christmas Eve dinner! Fun fact: She once spent a year in Rome and learned the food traditions of Italy. You need to check out her menu! 

Mackerel / Bangda Curry #FishFridayFoodie

This month I, am hosting the event for our group Fish Foodie lover's and the theme is to prepare any Indian Fish Curry - with or without coconut based gravy, which goes with rice. I made this spicy Mackrel Curry with coconut and enjoyed it with steamed rice.

Here I,  have  used Sichuan Pepper or Tirphal. The outer black colored pod in the dark black berry fruit is used in ample amount of cooking in Indian, Chinese, Indonesian, Tibetan, Nepalese and Korean cooking. In Goan Konkani and Marathi this is known as Tirphal or Tirfhal or Tirfala. In Manglorean Konkani, it is known as Teppal. The inside black seed is not used for cooking.  At least my mother never used it even while making  our Bottle masala.

This is mostly used in Fish preparations and a few vegetarian dishes, my mother used this spice to make mackerel curry, she use to say that this spice neutralists the typical smell of the mackerel fish when used.

IngredientsTo Mariante the fish
3 Mackerel/Bangda
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

For the Masala - grind to fine paste
8 Dry Kashmiri Chillies.
5 Garlic Cloves
1 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Tirphals / Sichuan Peppers
1/2 Cup Fresh Coconut - grated
1 Teaspoon Raw Rice - washed
2 Tablespoons Tamarind Paste
Salt to taste.
3 Tablespoons Oil

Method

Clean and Wash the Fish . Cut it into 2 or 3 pieces depending on the size of the fish.

Rub the turmeric and salt inside and outside the fish and keep aside.

Grind all the ingredients for the masala with little water to make a fine paste.

In a pan heat oil and saute the masala for 5 minutes till oil leaves the sides then add water about a 1.1/2  to 2 cups and salt to taste. Bring it to boil point then reduce the flame to low and let it simmer for 10 - 15 minutes and the gravy is reduced to the desired consistency . Then add the fish and let it simmer on slow flame for 3 - 5 minutes or till the fish is cooked. Serve hot with Hand breads or Jowar Roti or Steamed rice.

Enjoy this spicy mackerel curry.

Labels :  Mackerel, Seafood/Fish, Fish Friday, Indian Fish Curry, Sichuan Pepper, East Indian

1. Fish Bhuna

2. Mackerel / Bangda Curry

3. Coconut Red Curry Halibut with Rice

4. Goan fish curry

5. Scallop & Kale Salad with Yogurt Curry Dressing -

6. A Day in the Life on the Farm: Indian Cod Curry fo

7. Spicy Shrimp Curry

The collection has closed. Let other people know about it through twitter.

Mackerel And Dill Mini Tartlets #FishFridayFoodie

The theme for this month Fish Friday Foodies is Seafood Pie or Tart and our Host is Stacy, thank you dear for hosting this event.

These mini tarts are perfect  as a starter or appetizer . They can be made ahead and warmed through in a hot oven for 5 to 7 minutes. In these tartlets I, have not used cheese, but, if you wish, can grate cheese on top and then bake. These are yum without cheese too.

Ingredients

For the Tartlets
1 Cup All Purpose flour
50 Grams Butter
Pinch salt

For the Filling
100 Grams Flaked Mackerel Fish
1 Small Onion
1/4 Teaspoon Red Chilly Powder
1 Teaspoon Butter
Salt to taste

Other Ingredients
A Few Sprigs of Fresh Dill
1 Egg
1/2 Cup Bechamel sauce
1/4 Teaspoon Steakpeper seasoning

Method 
Preheat the oven to 180ºC
Prepare the pastry 

Sieve the flour and salt into a bowl, rub in the butter until it resembles breadcrumbs, add a teaspoon of cold water if necessary and bring together to form a dough.
Roll out on a floured board and using a mini cutter, cut out  rounds.
Use the pastry rounds to line the patty tins.  Blind bake them in the preheated oven or 10 - 12 minutes or  till done.  

For the filling

Heat the pan add the butter and onions, saute till translucent, add the flaked fish, salt to taste and chilly powder, saute for a minute.  Take off flame and cool.

For the topping

Beat the egg and bechamel sauce together, season with steakpepper and keep aside.  To assemble

Divide the fish filling between the pastry cases 

Top each with a few sprigs of dill  

Carefully pour the prepared sauce into each case, taking care not to overfill.  

Bake in the oven for 20-25 minutes.  

Serve warm or cold. 

My Notes: 

I have used fresh Mackerel, cleaned and removed the inside of the Mackerel, then just steamed it in a pan without water.  Then flaked it when cooled.  This fish is very thorny, take care to remove  the smallest of thorns. 

Labels :  Mackerel, Dill, Tart/Pie/Quiche, Fish Friday, Bechamel Sauce, Seafood/Fish 

An InLinkz Link-up

Pan Fried Mackerel #FISHFRIDAYFOODIE

Mackerel is known as Bangda in India. This crispy skinned whole mackerel with a spicy marinade.   Our this month theme in fish fridya foodie is whole fish with heads and tails attached.

Ingredients 
2 Mackerels - cleaned and washed
4 Dry Red Chillies

1/2 Teaspoon Cumin seeds
½ Teaspoon Turmeric
1/2 Teaspoon Ginger -  crushed
4 Cloves Garlic -  crushed

salt to taste
A Juice of lemon

4 Tablespoons Rice Flour for coating

2 Tablespoons Semolina for coating
Oil for frying 

Method

In a small mixer jar grind together the chillies, cumin seeds, ginger, garlic and turmeric and salt  to fine paste using lemon juice .

Put slits down the sides of the fish and smear the paste over the fish.  Keep this marinated fish in the referigerator for at least an hour.

Mix the rice flour and semolina together and keep aside.

After an hour, coat this in flour, fry the fish in a  pan with oil on a gentle heat for about 4-5 mins on each side.
Pour little oil over the fish at the end and it will crisp up and serve with salad and enjoy...

Sending to fish friday foodie, our this month Host  is Camilla M. Mann.  Thank you for  hosting this event.

Labels :  Fish, Pan Fried, Mackerel, Fish Friday

An InLinkz Link-up