Mackerel Recipe- Spicy Indian Fish with Papaya Salad & Peanut Dressing

Last Updated on 2 months by Neha Deshmukh

Mackerel Recipe: Spicy Indian Fish with Papaya Salad & Peanut Dressing

Hey everyone! I’m so excited to share this recipe with you. It’s a vibrant, flavourful dish that always reminds me of sunny afternoons and the incredible coastal cuisine of India. This spicy Indian mackerel, paired with a refreshing papaya salad, is a total winner – trust me! It’s surprisingly easy to make, and the combination of textures and tastes is just chef’s kiss.

Why You’ll Love This Recipe

This isn’t just another fish recipe. It’s a burst of Indian flavours – warm spices, a tangy dressing, and a crunchy, sweet salad. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, the papaya salad adds a lovely lightness that balances the richness of the mackerel. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 mackerels
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon dry mango powder (amchur)
• 3 dry red chilies
• Salt to taste
• Oil for frying & marinating
• 1 medium raw papaya
• 1 medium zucchini
• 1 large carrot
• 1 bunch fresh cilantro
• 2 tablespoons sesame seeds
• ½ cup roasted peanuts
• 1 cup coconut milk
• 1 tablespoon soya sauce
• 2 limes
• 1 tablespoon peanut butter
• 1 red chili (for the dressing)

Ingredient Notes

Let’s talk about a few key ingredients! The spice blend is where the magic happens. We’re using coriander, cumin, fennel, and carom seeds – a combination that’s wonderfully aromatic and adds a lovely warmth. Don’t skip the carom seeds (ajwain); they have a unique flavour that really elevates the dish.

The dry mango powder (amchur) adds a fantastic tanginess. You can usually find it in Indian grocery stores, or online. As for chilies, feel free to adjust the quantity based on your spice preference. Some regions in India prefer using Kashmiri chilies for their vibrant colour and mild heat, while others go for hotter varieties!

And the papaya? It needs to be green and firm for the salad. It provides a lovely crunch and a subtle sweetness that complements the spicy fish and peanut dressing perfectly.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, we’ll make the spice rub. In a food processor, blend the coriander seeds, cumin seeds, fennel seeds, carom seeds, and red chilies until you have a coarse powder.
2. Now, mix in the dry mango powder, salt, and a generous drizzle of oil. This is going to be our flavour bomb for the mackerel!
3. Marinate the mackerels in this spice rub for about 15 minutes. This allows the flavours to really penetrate the fish.
4. While the fish is marinating, let’s whip up the salad dressing. In a blender, combine the coconut milk, cilantro, peanut butter, lime zest and juice, soya sauce, and a red chili. Blend until smooth and creamy. Set this aside – it’s going to be amazing.
5. Heat some oil in a pan over medium heat. Pan-fry the marinated mackerels for 3-4 minutes per side, until they’re golden brown and cooked through.
6. Now for the salad! Julienne the papaya, zucchini, and carrot. Add them to a bowl along with a handful of chopped cilantro.
7. Pour the peanut dressing over the salad and toss gently to combine.
8. Finally, garnish the salad with sesame seeds and roasted peanuts. Serve the warm, crispy fish alongside the refreshing papaya salad. Enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the mackerel. Fry in batches to ensure they get nice and crispy.
• Taste the dressing and adjust the lime juice or chili to your liking.
• For a more intense flavour, marinate the mackerel for up to 30 minutes.

Variations

• Vegan Adaptation: Swap the mackerel for jackfruit or firm tofu. Marinate and pan-fry them just like the fish! My friend, Priya, swears by using smoked tofu for a similar flavour profile.
• Gluten-Free Adaptation: Just make sure your soya sauce is gluten-free. There are plenty of options available these days.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of red chilies in the spice rub and the dressing.
• Festival Adaptation: This dish would be perfect for a coastal festival or celebration! It’s often served during Onam and other similar occasions in Kerala.

Serving Suggestions

This dish is fantastic on its own, but it also pairs well with a side of steamed rice or roti. A simple yogurt raita can also help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but the dressing can be stored separately for a day or two.

FAQs

What type of mackerel is best for this recipe?

Spanish mackerel or Indian mackerel work beautifully. Look for firm, fresh fish with bright, clear eyes.

Can I use a different type of nut butter instead of peanut butter?

Absolutely! Almond butter or cashew butter would also be delicious.

What is dry mango powder (amchur) and where can I find it?

Amchur is made from unripe green mangoes that are dried and ground into a powder. It adds a tangy, fruity flavour to dishes. You can find it in Indian grocery stores or online.

Can this dish be made ahead of time?

You can prepare the spice rub and the dressing ahead of time. However, it’s best to fry the mackerel and assemble the salad just before serving.

How can I adjust the tanginess of the papaya salad?

Add more or less lime juice to the dressing. A tiny pinch of sugar can also help balance the flavours.

What is the role of carom seeds (ajwain) in this recipe?

Carom seeds have a unique, slightly bitter flavour that aids digestion and adds a wonderful aroma to the dish. They’re a key ingredient in many Indian recipes!