Thora Malu (Curried Mackerel)

Ingredients

• two medium-sized mackerels
• one and a half teaspoonfuls of salt
• one and a half teaspoonfuls of ground onions
• half a teaspoonful of pounded cinnamon
• half a teaspoonful of chillies
• a quarter of a teaspoonful of pounded caraway
• half the quantity of garlic
• the juice of half a lemon
• a tablespoonful of mustard oil

Method

1. 1

   Fillet the mackerels and rub with the spice mixture.

2. 2

   Let soak for two hours, then wipe and cut into pieces.

3. 3

   Fry in clarified butter until browned on both sides.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 118. The excerpt below is the record exactly as published.

Thora Malu. (Curried Mackerel.) Fillet two medium-sized mackerels ; throw the heads, skin, and bones away. Rub the four pieces with a mix- ture of one and a half teaspoonfuls each of salt and ground onions, half a teaspoonful each of pounded cinna- mon and chillies, and a quarter of a teaspoonful of pounded caraway and half the quantity of garlic, the juice of half a lemon, and a tablespoonful of mustard oil

Cook this with the app: pantry check, scaling, and the assistant.