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
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
