Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Rastreliger kanagurta, the Indian mackerel is common in in Indian and Pacific ocean areas, growing to about ten to twelve inches in size. It is consumed mainly in fresh condition but also salted and sun dried in India and Indonesia.

Mackerel Fish : 500 Gms
Ginger-garlic Paste: 2Table Spoons
Red Chilly Powder: 2 Table Spoons
Turmeric Powder : 1 Tea Spoon
All Purpose flour: 2 Table Spoons
Corn flour : 2 Table Spoons
Egg White : Of One Egg
Salt : As Required
Refined Oil : 500 ml
Lemon Juice : 3 Tea Spoons


1. Clean the fish thoroughly. Remove the gills and visceral parts and wash again carefully with salted water.

2. Prepare a dough adding together the ginger-garlic paste, turmeric powder, red chilly powder, lemon juice and some salt.

3. Apply the dough on both sides to all the fish and marinate in refrigerator for about one hour.

4. Add the all purpose flour, corn flour and egg white together and, if necessary, adding little water prepare a batter. Add enough salt and mix well.

5. Add oil to a deep bottomed pan and heat. Dip each fish in the batter along with adequate dough and carefully drop into the boiling oil one by one.

6. Deep fry the fish until golden brown.

Serve hot along with onion slices and vegetable salad.

Preparation Time: 1 Hour Serves: 3 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

This recipe has been viewed