Smoked Mackerel

Being a Manglorean I have always had memories of eating the Mackerel fish in the rich spicy coconut and tamarind gravy that mom makes in the traditional earthen pot. So I decided to add my innovation to this humble fish and create something which has traditional flavours with a modern twist.

TEA SMOKED MACKEREL COOKED IN TURMERIC LEAVES WITH A BASIL & MINT PASTE

Ingredients:
Mackerel fish
Turmeric leaves
Aluminium foil
Coal
Green tea leaves

For the marinade:
Corriander leaves
Mint leaves
Basil leaves
(Take Corriander, Mint and Basil iin equal quantities)
Ginger Garlic Paste (make it fresh at home)
Green Chillies
Lemon Zest
Lemon juice
Honey
Salt
Pepper

• Make a fine paste with all the ingredients, adjust thickness with water, grind it into paste consistency
• Clean the mackerel and marinate in the paste for at least 2 hours
• You can leave the bones in the fish or use a boneless option

• Before cooking we have to smoke the fish
• Heat pieces of coal on the gas flame
• Keep the marinated fish on a plate along with a small steel bowl
• Transfer the coal into the bowl
• Add a spoon of oil and 2 generous pinches of the green tea leaves
• This will result in a lot of tea flavoured smoke

• Cover the plate of fish and smoke with another vessel
• Ensure that the smoke doesn't escape
• Allow to smoke for 10 to 12 minutes until the smoke disappears

• Wrap the fish in Turmeric leaves
• Further wrap the whole thing in Aluminium foil
• Cooking it on a hot pan over very slow flame

• Cook on each side for at least 7 to 10 minutes and then flip it over
• Total cooking time 20 -25 minutes
• Once cooked, unwrap and serve hot with sliced onion and lime wedges

So that is the humble Mackerel made with a modern twist of basil, honey and tea smoke but still carries the traditional aromas of the green masala and turmeric leaves.

Try out different marinades. Use different meats. Vegetarians can also use the smoking technique to add a new flavour dimension. Go nuts with your own combinations.

Remember Good food doesn't need good recipe just the love to make it

EASY SALAD MAKING

EASY SALAD MAKING

ALL SALADS ARE A COMBINATION OF PULSES, FRUITS/VEGETABLES, FRESH HERBS & DRESSING. MENTIONED BELOW ARE THE LIST OF PULSES, VEGETABLES AND HERBS THAT CAN USED IN A VARIETY OF COMBINATIONS. GO CRAZY AND TRY OUT YOUR UNIQUE COMBINATIONS. NON VEG LOVERS CAN ALSO ADD BOILED CHICKEN OR BOILED PRAWNS AND MAKE THEIR SALAD MORE DELICIOUS.

CHOICE OF PULSES
Green Chana         Sprouted & Boiled
Brown Chana         Sprouted & Boiled
Rajma                 Sprouted & Boiled
Black Eyed Peas Sprouted & Boiled

CHOICE OF VEGETABLES
Onion                 Finely chopped
Tomato                 Deseed & finely chopped
Cucumber                 Peeled, Deseeded & finely chopped
Beetroot                 Finely chopped
Red Bell Pepper Finely chopped
Yellow Bell Pepper Finely chopped
Spring Onion White Finely chopped
Capsicum                 Finely chopped
American Corn         Boiled
Baby Corn                 Boiled
Broccoli                 Boiled
Carrots                 Finely chopped
Raw Mango         Finely chopped
Green Beans         Boiled
Lettuce                 Torn into bite size pieces
Bean Sprouts         Sprouted
Jalapeno                 Finely chopped
Olives                 Finely chopped
Dry Walnuts         Crushed
Mango                 Finely chopped
Pineapple                 Finely chopped

CHOICE OF HERBS
Corriander leaves Finely chopped
Mint leaves         Finely chopped
Basil leaves         Finely chopped  - Available in all supermarkets, look for the brand 'Trikaya'
Rosemary leaves Finely chopped
Thyme leaves         Finely chopped
Parsley                 Finely chopped
Chive                 Finely chopped
Celery sticks         Finely chopped
Spring Onion Greens Finely chopped
Dill leaves                 Finely chopped

FOR DRESSING
CHOICE OF ACID
Lemon Juice
Fresh Orange juice
Flavoured Vinegar
Soya Sauce

CHOICE OF OIL
Extra Virgin Olive Oil
Salad Oil

CHOICE OF SWEETNER
Honey

CHOICE OF SEASONINGS
Salt
Pepper
Chat Masala
Garlic Powder

FOR ANY DRESSING MIX EQUAL PARTS OF ACID, OIL AND SWEETNER WITH A PINCH OF SEASONING. MIX EVERYTHING WELL AND EMULSIFY THE DRESSING. ADD IT JUST BEFORE YOU ARE ABOUT TO SERVE THE SALAD.

Remember,  Good food doesn't need good recipe, just the love to make it.