Cut the head and tail of the fish, remove the scales. You may retain the head if you wish to. Clean the portion near the head, wash it properly, drain and add salt. Set aside for 15 minutes.

Make slits on both sides of the fish to create a pouch as shown in the picture. You may remove the central bone or leave it as such. If the fish is small, you may slit only one side. Alternatively, get this done from the fishmonger.

Stuff the pouch on both sides with recheado masala paste, as required. I used about 1 tablespoon for each fish.

You can coat the fish with semolina or rice flour for a crispy exterior. I haven’t used anything for coating. Heat oil in a skillet. Once the oil is hot enough, place the stuffed mackerel in the skillet and reduce the heat to medium.

Cook for about 2-3 minutes or until golden brown and crisp, then flip and cook the other side for another 2 minutes. Serve hot.