goan kitchen

Ingredients:

• 1/2 to 3/4th cup freshly grated coconut
• 1 medium onion finely chopped
• 1 and 1/2 tbl spn coriander seeds
• 1 tea spn cumin seeds
• 2 green chillies
• small piece of ginger
• 3-4 flakes garlic
• a small round of tamarind
• 1/2 cup rava (semolina)
• 4 medium – large mackerels (cleaned)
• salt to taste

For frying:

• 1/2 tea spn turmeric powder
• 1 tea spn chilli powder
• piece of thread (suutt)
• oil for shallow frying

Preparation:
Clean the mackerels, keeping the tail. (Remove the head and fins. )
Slit the mackerels in the middle keeping one side closed, the bone (skeleton) should be visible.
apply salt and keep aside.
Grind together – coconut, onion, coriander seeds, cumin seeds, little turmeric powder, tamarind, green chilies, ginger, garlic and salt to a coarse paste with little water. The paste should remain thick hence don’t add too much water. keep the paste aside. (Adjust spices to taste)
Divide the thread into 4 parts – each part should be long enough to be tied around the stuffed mackerel.
Mix rava, turmeric and chilli powder together.
Heat oil on a tava.
Divide the stuffing paste into 4 parts/rounds. Take a mackerel and stuff it with the paste.
Tie the thread around the mackerel to avoid the paste from coming out during frying. Roll this stuffed mackerel in the rava.Serve along with fish curry – rice and lemon wedges.
Instructions: You can remove the thread just before serving or instruct to be careful about the thread when eating.

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