4 Serves
93 Mins
In a bowl, combine the Kashmiri red chili powder, ginger paste, garlic paste, tamarind pulp, brown sugar, salt, and turmeric powder with white vinegar to create a thick, smooth paste.
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New ZealandVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
170 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
217 mg / 4,700 mgSodium
510 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Allow the spice mixture to marinate in the bowl for 40 minutes to let the flavors meld.
Clean the whole mackerel, slit the belly, and make shallow incisions along the top of the fish.
Stuff the prepared spice paste into the center of the fish and rub the remaining paste over the exterior, then let it marinate for 30 minutes.
Heat vegetable oil in a frying pan over medium-high heat and shallow-fry the stuffed mackerel until golden brown and cooked through on both sides.
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Libyan