Recipe: Goan Mackerel Pickle
“My love for food started young – spending hours sitting in the kitchen, watching my mum go about cooking our usual meals using fresh seasonal ingredients to create simple homely food from scratch. A long day at work never deterred her from making us scrumptious meals, something that inspires me to make a home cooked meal every day. Being big fish eaters in Goa, the mackerel pickle was an accompaniment we enjoyed often. The key to success of this dish, something I learnt from my Mum, lies in the freshness of the fish – she would ensure we bought the smaller mackerels, and cooked it on the same day we bought it”
6 small mackerels
15 cloves fresh garlic, thinly sliced
2 tbsp chilli powder
1 ½ tbsp turmeric powder
1 tsp tamarind paste
½ tsp mustard seeds
½ tsp fenugreek (methi) seeds
¼ tsp asafoetida
3 tbsp oil
Salt, to taste
1 Cut each mackerel into 3 pieces each – make sure the mackerel is small and as fresh as can be.
2 Wash and clean the fish nicely.
3 In a bowl mix together the chilli, turmeric, tamarind and salt.
4 Combine the mackerel with the chilli paste and set aside.
5 Heat the oil in a pan and add the mustard and fenugreek seeds.
6 When they pop, add the asafoetida and stir.
7 Add chopped garlic and fry for a few minutes.
8 Place the chilli paste mackerel into the pan and fry over a low heat for about 10minutes.
9 Turn halfway through the cooking time to ensure it is cooked through.
10 Leave to cool and refrigerate. It will keep for up to four days.