Crispy Goan-spiced mackerel

Crispy Goan-spiced mackerel

By
From
Anjum's Quick & Easy Indian
Makes
4
Photographer
Lisa Linder

This dish has fame beyond the sandy beaches and borders of Goa, because it is truly wonderful. My version is semi-easy as it requires the onion to be part-charred before blending with the remaining ingredients. If this is one step too far, add a larger pinch of sugar to the mix and leave the onion out. Serve with a salad or some vegetables.

Ingredients

Quantity Ingredient
1 small red onion, loose, papery outer skin removed
6 fat garlic cloves
10g root ginger, coarsely chopped, (peeled weight)
2 level teaspoons ground cumin
1/2 teaspoon turmeric
3/4 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon salt
good pinch freshly ground black pepper
2 tablespoons red or white wine vinegar
1 teaspoon caster sugar
4 medium mackerel, cleaned and butterflied
8 tablespoons semolina
6-7 tablespoons vegetable oil

Method

  1. Place the onion directly on a low flame, or in a griddle pan over a low heat, to char the outside layers; it will take about 10 minutes. Keep turning it and keep an eye on it (don’t leave the kitchen!).
  2. Blend together the garlic, ginger, spices, seasoning, vinegar, sugar and onion (removing the very charred outer bits) until you have a smooth paste. I use a hand-held blender for this.
  3. Slash each side of the fish three times on the diagonal, to help the flavours penetrate the flesh. Place the semolina on a large plate.
  4. Divide the onion paste into four. Open a fish out and smear most of one part of the paste on the inside, then fold back over to close and smear the rest on the outside. Repeat to coat the remaining fish in the remaining paste. Place each fish into the semolina, one by one, to coat both sides well.
  5. Heat the oil in a non-stick frying pan large enough to accommodate all the fish. Once the oil is quite hot, add the fish, then reduce the heat. Cook without disturbing for four minutes, then turn the fish carefully and cook for another three or four minutes, or until crispy and golden on both sides.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again