Mackerels Stuffed

Ingredients

Quantity	Measure	Ingredients	Description:
A	Little	Salt	For Stuffing
2	Tablespoon	Ghee	For Stuffing - frying
Half	Teaspoon	Garam-Masala	For Stuffing
Half	Teaspoon	Pepper Powder	For Stuffing
A	Few	Plums	Finely minced for Stuffing
A	Few	Mint Leaves (Pudina)	Finely minced for Stuffing
3	Medium	Chillies Green	Finely minced for Stuffing
4	Medium	Onions	Finely minced for Stuffing
1	Tablespoon	Chilly Powder, Red	For Chilly Paste
1	Teaspoon	Turmeric Powder	For Chilly Paste
1	Pinch	Salt	For Chilly Paste
6	Nos.	Mackerels	Or Pomfrets or Mullets
4	Tablespoon	Cooking Oil	For Frying the Fish

Method

Prepare Stuffing:
4 onions and 3 green chillies, a few mint leaves, 1 tomato, a few plums finely minced, and fry in two tablespoons of ghee, add half teaspoon of pepper powder with half teaspoon of garam masala powder, a little salt to taste.

Prepare Chilly Paste
1 tablespoon of chilly powder and 1 teaspoon of turmeric powder with a pinch of salt, blend with a little water.

Prepare the Fish.
Clean the fish, remove scales and fins, and slit the fish from head down the belly, and remove entrails and wash. Trim the head part and tail, as usual, and dry the fish with paper kitchen towels, and then apply the chilly paste, inside the stomach and outside the fish. Keep aside for one hour. Fill the stomach of the fish, with the onion stuffing, and tie the fish with thread, so that the filling does not come out.

Put sufficient oil in a flat frying pan and heat the oil till it is very hot, then lay the fish in it for frying. When one side is done, gently turn it to the other side and when both sides are properly fried, remove it on to a serving dish.

You can substitute the Pomfret with Mackerels or Mullet.