Air Fried Mackerel Fish fry Recipe. South Indian Style Mackerel fried fish Recipe. Recipe with step by step pictures and video.
This whole Mackerel fried in an air fryer is healthy, tasty and can be made in under 15 minutes (ignoring the marination time) . Ayala Meen / Ayila Meen (a kind of mackerel fish) tastes so good in this masala. Here is how to do Whole mackerel fry in an air fryer.
Here are other fish recipes from the site. Fish recipes
Here is the video of how to make Mackerel Fish Fry in air fryer.
Here is how to do Mackerel Fish Fry Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Now lets make the star of the recipe, the oil marinade. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
The marinade is ready. Remember that we have used only oil for making the paste. Coconut oil is preferred. If the fish is very cold use peanut oil as coconut oil will solidify when applied. If you do not like coconut oil, use an oil of your choice (peanut oil, olive oil etc… works well).
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for one hour.
Making the Masala Fish fry / Ayala Meen Fry We will now cook the fish in the air fryer. The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 12-13 minutes at 200 degrees Celsius. Serve hot with some sliced onions and lemon / lime wedges.
- 1.5 teaspoon thick ginger garlic paste
- 1/2 teaspoon turmeric powder (add 1/2 teaspoon more for a spicy fish fry)
- 1 tablespoon red chilli powder (add a tablespoon more for a spicy fish fry)
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
- 3 sprigs curry leaves, finely chopped
- 1/2 teaspoon plain vinegar
- 3 tablespoon coconut oil (or) peanut oil
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Now lets make the star of the recipe, the oil marinade. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
The marinade is ready. Remember that we have used only oil for making the paste. Coconut oil is preferred. If the fish is very cold use peanut oil as coconut oil will solidify when applied. If you do not like coconut oil, use an oil of your choice (peanut oil, olive oil etc… works well).
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for one hour.
The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 12-13 minutes at 200 degrees Celsius. Serve hot with some sliced onions and lemon / lime wedges.
- Author: Suguna Vinodh
- 1.5 teaspoon thick ginger garlic paste
- 1/2 teaspoon turmeric powder (add 1/2 teaspoon more for a spicy fish fry)
- 1 tablespoon red chilli powder (add a tablespoon more for a spicy fish fry)
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
- 3 sprigs curry leaves, finely chopped
- 1/2 teaspoon plain vinegar
- 3 tablespoon coconut oil (or) peanut oil
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Now lets make the star of the recipe, the oil marinade. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
The marinade is ready. Remember that we have used only oil for making the paste. Coconut oil is preferred. If the fish is very cold use peanut oil as coconut oil will solidify when applied. If you do not like coconut oil, use an oil of your choice (peanut oil, olive oil etc… works well).
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for one hour.
The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 12-13 minutes at 200 degrees Celsius. Serve hot with some sliced onions and lemon / lime wedges.
- Author: Suguna Vinodh
Find it online : https://www.kannammacooks.com/air-fried-mackerel-fish-fry/
Ratatouille recipe made on the stove top. Its one of the easiest and best recipes and no oven required for this version of ratatouille. Its vegetarian / vegan friendly.
I have already shared the gourmet version / the movie version of the ratatouille a few years back. Today’s version is a very rustic home style ratatouille made on the stove top and without the oven. I love the medley of veggies so much and I serve with rice or grilled chicken.
Here is the video of how to make stove top Ratatouille
Here is how to make stove top Ratatouille I have used the Indian Brinjals / Eggplants for making the Ratatouille today. The regular eggplants will work just fine. I like the taste of small eggplants in this recipe. Use whatever you can get hold of. Traditionally, the bigger variety is what is used. Cut the eggplants into two inch pieces. Cut the Zucchini into two inch pieces too. Add them to a bowl. Add in a teaspoon of salt and mix well. Place the veggies on a strainer. Let it sit for 30 minutes. The salt will take out some of the moisture and the vegetables will be concentrated in flavour and very tasty.
In the mean time, prep the tomatoes. We will need to peel and deseed the tomatoes. Bring a pot of water to a boil. To the boiling water, add in the tomatoes. Make an X mark on the tomatoes (watch video above for reference) so its easier to peel later. Boil for a couple of minutes until the skin starts to crack. Remove the tomatoes and set aside to cool. Peel the skin and cut the tomato into half. Remove the seeds. Set aside.
Chop the peeled and de-seeded tomatoes. Set aside. If you are in a hurry, you can use canned tomatoes but I like to use fresh tomatoes for this recipe.
Heat a couple of teaspoon of extra virgin olive oil in a pan and add in the zucchini and eggplant. Do not crowd the pan. Stop with just one layer. Cook for 3-4 minutes. The zucchini and eggplant should be brown on the edges and soft. Remove and set aside on a plate. Repeat with the remaining veggies. The key to this recipe is to get a nice char on the veggies. So take your time and cook the veggies in batches.
In the same pan add in the finely chopped garlic and the dried herbs. Traditionally Provencal herbs / Herbs de Provence is used. But since I live in India, its very difficult to get the same. So I have used dried herbs that I use for making pasta. Here is the link to buy them online. Saute the garlic and the herbs for a few seconds. Add in the sliced onions and saute for 3-4 minutes.
Once the onions are soft, add in the capsicum. Saute for a couple of minutes.
Add in the tomatoes.
Add in the remaining salt, red chilli flakes and the cracked black pepper powder. Go easy on the salt as the veggies are already salted. We can adjust the seasoning later if need be.
Cover the pan with a lid and cook for five minutes for the flavours to blend.
Add in the veggies and mix well to combine. Finish with a lavish sprinkle of basil leaves.
You can serve the ratatouille hot or cold.
250 grams small eggplant (regular eggplant is OK too) 500 grams zucchini ( 2 big zucchini) 1 teaspoon + 1/2 teaspoon salt 500 grams ripe tomatoes (about 5 - 6 tomatoes) 3 tablespoon olive oil (divided) 4 cloves garlic, finely chopped 1/2 teaspoon dried herbs 1.5 cups sliced onions 2 capsicum, sliced 1/2 teaspoon red chilli flakes 1/2 teaspoon black pepper powder 2 tablespoon basil leaves, chopped
I have used the Indian Brinjals / Eggplants for making the Ratatouille today. The regular eggplants will work just fine. I like the taste of small eggplants in this recipe. Use whatever you can get hold of. Traditionally, the bigger variety is what is used. Cut the eggplants into two inch pieces. Cut the Zucchini into two inch pieces too. Add them to a bowl. Add a teaspoon of salt and mix well. Place the veggies on a strainer. Let it sit for 30 minutes. The salt will take out some of the moisture and the vegetables will be concentrated in flavour and very tasty.
In the mean time, prep the tomatoes. We will need to peel and deseed the tomatoes. Bring a pot of water to a boil. To the boiling water, add in the tomatoes. Make an X mark on the tomatoes (watch video above for reference) so its easier to peel later. Boil for a couple of minutes until the skin starts to crack. Remove the tomatoes and set aside to cool. Peel the skin and cut the tomato into half. Remove the seeds. Set aside. Chop the peeled and de-seeded tomatoes. Set aside. If you are in a hurry, you can use canned tomatoes but I like to use fresh tomatoes for this recipe.
Heat a couple of teaspoon of extra virgin olive oil in a pan and add in the zucchini and eggplant. Do not crowd the pan. Stop with just one layer. Cook for 3-4 minutes. The zucchini and eggplant should be brown on the edges and soft. Remove and set aside on a plate. Repeat with the remaining veggies. The key to this recipe is to get a nice char on the veggies. So take your time and cook the veggies in batches.
In the same pan add in the finely chopped garlic and the dried herbs. Saute the garlic and the herbs for a few seconds. Add in the sliced onions and saute for 3-4 minutes. Once the onions are soft, add in the capsicum. Saute for a couple of minutes.
Add in the tomatoes. Add in the remaining salt, red chilli flakes and the cracked black pepper powder. Go easy on the salt as the veggies are already salted. We can adjust the seasoning later if need be. Cover the pan with a lid and cook for five minutes for the flavours to blend. Add in the veggies and mix well to combine. Finish with a lavish sprinkle of basil leaves.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 20m
