Goan Mackerel Fish Pickle Recipe – a great little condiment that elevates a simple meal. Use the freshest mackerel you can get and this will last for a few days in the refrigerator.
What might be frugal to some is absolute comfort food to me. I can elevate a really bad day by simply getting back home and cooking up a simple Dal -Chawal (Steamed rice). Tempering the dal, hearing the crackling of the whole cumin seeds in hot ghee, taking off he lid to give way to perfectly steamed long grains of basmati rice – its not just the eating but also the the whole process of creating from scratch that truly invigorates me.
Sometimes I like to take this simple meal to the next level – and thats when I turn to this recipe. You can count on us Goans to ensure there’s fish in every meal. I bet many of you love a side of raw mango or lemon pickle with your rice and daal. But trust me, this Mackerel pickle will make an impression and you’ll find yourself scouring for them fresh at your weekly market trip. It compliments a simple meal perfectly, or you can even serve it up when you make a simple pilaf or biryani.
The key to the success of this dish is in the freshness of the fish – so ensure you buy the smaller mackerels, and cook it on the same day you buy it. The pickle stores well in the fridge and could be used for up to 4 days if you only reheat in parts the quantity you want to eat at a time – But I guarantee you, it will be mopped up quickly!
Goan Mackerel Pickle
- 6 Mackerels (small)
- 15 cloves garlic Fresh - ( sliced thinly)
- 2 tbsp chilli powder
- 1.5 tbsp turmeric powder
- 1 tsp tamarind paste
- 1/2 tsp mustard seeds
- 1/2 tsp Fenugreek seeds (methi)
- 1/4 tsp asafoetida
- to taste salt
Cut each mackerel into 3 pieces each - make sure the mackerel is small and as fresh as can be. Wash and clean the fish nicely.
In a bowl mix together the chilli, turmeric, tamarind and salt.
Heat oil in a pan and add the mustard and fenugreek seeds. When they pop, add the asafoetida.
Add chopped garlic and fry. Combine the mackerel along with the chilli paste and fry over low heat for about 10mins.
Turn to ensure cooked thoroughly. Leave to cool, refrigerate and use up to 4 days.