Mackerel With Onions
|Vegetable oil||5 Tablespoon|
|Onions||4 Medium, peeled, chopped|
|Garlic||5 Clove (25 gm), peeled, minced|
|Grated ginger||3 Tablespoon (Loosely Packed)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground fennel seeds/Crushed fennel seeds||1⁄2 Teaspoon|
|Cardamom seeds||5 , crushed|
|Ground cloves||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon (Use More Or Less As Desired)|
|Tamarind paste||4 Tablespoon|
|Mackerels||2 Pound, cleaned with head and tail removed if desired (Two 1 Pound Each Pieces)|
|Chopped chinese parsley||4 Tablespoon (Coriander Greens Or Cilantro)|
Preheat oven to 350°.
In 10-12-inch skillet, heat oil over medium-high heat.
When hot, put in the chopped onions, the minced garlic, and the grated ginger.
Fry, stirring, for 7 to 8 minutes or until the onions are lightly browned and translucent.
Turn heat to low and add cinnamon, black pepper, fennel, cardamom, cloves, cayenne, salt, and tamarind paste.
Stir and mix.
Cook on low heat for 2 to 3 minutes until well mixed.
Turn off heat.
Wash fish well and pat dry.
Sprinkle inside and out lightly with salt and pepper.
Make 3 or 4 diagonal slashes on either side of each fish.
Place fish in oval baking dish.
Put onion mixture inside, under, and over fish, stuffing some in the slashes.
Pour any oil or juice left in skillet over fish.
Cover fish with waxed paper cut about the same size as the oval dish.
Place dish in oven and bake about 30 minutes or until fish is cooked through.
To serve: Place fish on a large warm platter and sprinkle with parsley, salt, and pepper.
Serve with a rice dish and a simple green salad.
I also like to serve it with grilled tomato halves, sprinkled with salt, pepper, cayenne, and lemon juice.