Fish of the month
Guizzado de cavalinha recheado / Stuffed Mackerel Guizzado style
In Goa Mackerel Recheade is probably one of the most popular dishes. The traditional stuffing is a red masala rather hot and tangy often with crumbled dried shrimps added. This preparation is milder and not red, but has fresh chopped prawns added and served with sliced cumin flavoured potatoes
Two small mackerels
200-250 grams of cleaned raw prawns
Chopped onions: 3 Medium Sized
Finely chopped garlic 5-6 Cloves
Finely chopped fresh ginger 1 X 3inch Piece
Chopped green finger chilli 2-3
Oil (Rapeseed or Sunflower) 3-4 Tablespoons
Curry leaves finely shredded 15
Cumin seeds 1 Heated Teaspoon
2 Teaspoons ground cumin
2 Teaspoons ground coriander
Whole Mackerel’s cleaned finned, trimmed and central bone removed after slitting over the top on either side. Take juice of one lime and mix in 1 teaspoon of turmeric powder and apply it inside the mackeral and then any left over on the outside. Take 200-250 grams of cleaned raw prawns, chop them and keep them covered cold.
Heat the oil in a large frying pan and saute the garlic, ginger, green chilli and curry leaves. When the garlic changes colour add the cumin seeds and stir well until the aromas are released. Add the onions and saute until onions are pale and soft. Blend together 2 teaspoons ground cumin, 2 teaspoons ground coriander into 100 Ml of water and put that into the cooking onion mixture. When beginning to dry add the chopped prawns and mix them in well so that they do not become a lump. Do not over cook the prawns. Season with salt and add a decent amount of freshly chopped coriander and a sprinkling of the juice from half a lime. Let the mixture cool and then fill the two fish with it.
Sometimes it is good to tie the fish in two or three places so as to prevent the mixture from falling out or butter a piece of aluminium foil well and put the fish in that folding over on one side and crimping the edges. To cook place on the top shelf of the oven at 200 degrees C. If exposed grease the tray well. Let the fish stay on one side for six to seven minutes and then turn over to the other side. Let the skin crisp a bit and colour well, if need be brush some oil or butter on it. If cooking in the foil keep it on each side for between 10-12 minutes. Remove from foil and serve or if you need to colour place it open in the foil until crisp on the top or colour under the grill. Serve with a crisp salad and sliced potatoes flavoured with cumin.
CUMIN FRIED POTATO
Peel and boil three large potatoes preferably of a fluffy kind such as Maris Pipers or Lovers Potato, until just done. Slice into 5mm or 1/4in thick slices and set aside. In a large frying pan pour in 100-150 ml of oil or until the oil coats the bottom of the pan in a thin film. Heat the pan and place the slices down on one side and keeping the heat on medium let them colour lightly.
Flip over and whilst the other side is colouring sprinkle some cumin seeds on the top of the lightly coloured slices. When the other side is coloured flip the slices over once again and repeat the light sprinkling of cumin on the other side. Cook with the cumin for fifteen seconds on each side and then remove. In the same pan you can add thick slices of beef tomatoes and colour them well on each side. This is generally served but this can be omitted if you choose to.