Goan Masala Stuffed mackerel
Goan Masala paste is found in jars in most homes in Goa. This red masala is mainly used for stuffing fish and for other seafood dishes, it also goes well with pork and chicken dishes.
Prep: 20 minutes(plus 1-2 refigeration)
Cook: 20 minutes
- 6 mackerels, cleaned and deboned (see below), if you like you can skip deboning the fish
- juice from 2 limes
- maldon salt
- oil for cooking
- 18 curry leaves
- 4 onions, peeled and sliced
- 6 tbsp Goan masala paste (see recipe)
- 6 tbsp finely chopped corriander
- 1 large red chilli, seeds removed and diced
- lemon wedges
- slices of shop purchases naan bread (optional)
- pilaf rice with chickpeas (see recipe)
- or boiled rice
mackerel: Wash and dry the inside of the fish. Rub salt and lime juice into the flesh of the mackerels.
Stuffing: Heat a little oil in a saucepan over a moderate-high heat, saute the onion in the pan until golden brown. Add the curry leaves and masala paste and cook for a couple of minutes until aromatic. Remove the pan from the heat, stir in the corriander and chilli. Allow the mixture to cool.
To Stuff: Rub the stuffing mixture on the flesh inside the mackerels. Refigerate for 1-2 hours (to allow the flavours to develop).
To Cook: Preheat a grill. Cover a grill tray with foil and coat it lightly with oil. Brush the mackerels with oil and place on the grill tray. Cook the fish under the grill for 5-6 minutes on each side (turning carefully), the fish should be golden brown and cooked through.
To Serve: Serve with wedge of lemon and accompany with slices of naan bread (optional) and pilaf or boiled rice.
Cut the fish open along the belly, remove its inards, wash and dry it with kitchen paper or a tea towel. Place it on a board belly side down. Using the heel of your hand push down on the fish firmly on its backbone. loosening it from the flesh. Cut the back bone near the head and tail, and carefully pull it out. Remove the side bones with a sharp knife and pin bone the fish.