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Mackerel or Ayeela stuffed with Potatoes
Published On: 18 Jun 2003
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Mash the boiled potatoes and mix them along with the rest of the ingredients reqd for stuffing.
Clean the fish nicely and make a straight slit in the centre (lengthwise) so that it opens in 2 halves. Do not seperate them.
Make small slits on the top of the fish for the masala to get into the flesh.
Stuff the fish with the smashed potato mixture and keep the sides close together, so that the stuffing does not come out.
Mix all the ingredients for marinating and rub it on the fish nicely even on the sides where the opening is.
:- Do not rub this mixture on the inside of the fish along with the stuffing.
Keep it aside for 10 - 15 mnts.
Heat a little oil in a pan.
Fry the fish keeping the pan closed.Do not break the fish.
When it is done, remove from fire.
Garnish with onions and vinegar.
But it is not Marcel
It is Mackerel
Its something different but tastes very very good. Me `n my family `n friends really loved it when I had tried it out. Great job Cassandra
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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