Whole big Mackerel, Garlic, Ginger, Whole Pepper, Salt, Olive Oil, Turmeric, Red Spices, Cinnamon Powder, Coriander
Bowl 1 – Big: Whole big Mackerel
Bowl 2 – Small: Turmeric, Red Spices, Cinnamon Powder
Bowl 3 – Small: Olive Oil
Bowl 4 – Medium: Fine Chopped Garlic, Fine Chopped Ginger, Whole Pepper, Salt
Bowl 5- Small: Coriander
Bowl 6 – Medium: <Later below>
Bowl 7 – Medium: Lime
Bowl 8 – Big: <Later below>
Gut & Wash the Whole Big Mackerel from Bowl 1
Pluck the eyes and inside fins from the head
Wash the Mackerel again
Knief 4*2 cuts either side
Take Bowl 4 content and thoroughly Hand Grind it
Put the paste in Bowl 6
Pour Bowl 3 into the Bowl 2
Mix content of Bowl 2 into Bowl 6
Apply the content of bowl 6 to all over the body of Mackerel and in the cuts made
Put Mackerel in the fridge for some time
Put the Mackerel in the Oven tray and Oven it
Serve in the Serving platter with Lime and Coriander
- Shashank.