Goan-stuffed mack­erel with kachum­ber

Food and Travel (UK) - - Contens -

SERVES 4

4 large mack­erel, guts and heads re­moved

1tsp sea salt juice of 1 lime

25g unsweet­ened des­ic­cated co­conut

4 gar­lic cloves, chopped

3cm ginger, peeled and chopped

3 green chill­ies, de­seeded and roughly chopped

1½tsp cumin seeds, freshly ground

2tsp co­rian­der seeds, freshly ground

½tsp turmeric pow­der

4tsp ta­marind paste

For fry­ing

1tbsp plain flour

¼tsp cayenne pep­per 2tbsp ghee

1tbsp olive oil

For the kachum­ber

¼ cu­cum­ber, halved, de­seeded and chopped into small cubes 2 toma­toes, de­seeded and chopped into small cubes 1 small red onion, chopped ¼tsp cumin seeds, freshly ground

10g co­rian­der leaves juice 1 limes

To serve

1 lime, cut into wedges

kitchen string or raf­fia With a pair of scis­sors, cut off all the fins from the mack­erel, ex­cept the tail fin. Snip open the belly as far as pos­si­ble to the tail end. Sit the fish on a board with the belly fac­ing down and press firmly along the back­bone with your thumb to­wards the tail. Keep press­ing un­til you feel the bone loos­en­ing. Turn the fish over and all the side bones should have also come away. Gen­tly pull the back­bone out. Snip the bone, leav­ing the tail in place.

Re­peat with the re­main­ing three mack­erel then rub the in­sides with the salt and some lime juice.

Place the co­conut in a small bowl, add 4 ta­ble­spoons of boil­ing wa­ter and let it soak for 20 min­utes un­til it has ab­sorbed most of the liq­uid. Drain and put in a food pro­ces­sor or blender with all the other in­gre­di­ents and whizz up to cre­ate a paste.

Pat any ex­cess lime juice from the mack­erel with kitchen pa­per and spoon the paste into the cav­i­ties. Form the fish back into shape and tie with string or raf­fia.

Com­bine all the kachum­ber in­gre­di­ents in a large serv­ing bowl.

Put the flour, cayenne and some salt and pep­per on a plate and lightly coat the fish.

In a large fry­ing pan, heat the ghee and oil and fry the fish 2 at a time un­til golden and cooked through, about 3-4 min­utes each side. Serve along­side the kachum­ber and lime wedges.

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