Fresh, reasonably priced and available in abundance in Goa is the popular mackerel fish. Commonly stuffed with recheado masala, cooked in curries, fried, pickled and even dried. This instant and ready to eat pickle is a specialty among the Goan Hindu Community. Prepared with fresh mackerels and souring agents; tamarind, kokum, vinegar or lime juice. Pickling spices asafoetida, mustard seeds and fenugreek seeds are used for an achari flavour.
Pieces of fish seasoned with salt are marinated with a paste of chilli powder, turmeric powder and kokum water. The pickling spices are tempered in hot oil along with curry leaves and grated garlic. Marinated fish pieces incorporated with a dash of water are cooked on a low flame until done. A dish that cooks in minutes and served as an accompaniment. This pickle can be refrigerated and consumed within 3 to 4 days. Delicious, it usually disappears in a couple of days.
Pieces of fish seasoned with salt are marinated with a paste of chilli powder, turmeric powder and kokum water. The pickling spices are tempered in hot oil along with curry leaves and grated garlic. Marinated fish pieces incorporated with a dash of water are cooked on a low flame until done. A dish that cooks in minutes and served as an accompaniment. This pickle can be refrigerated and consumed within 3 to 4 days. Delicious, it usually disappears in a couple of days.
Bangdyache Lonche (Mackerel Pickle)
(Serves 6)
Ingredients:
4 fresh mackerels or 2 Boston mackerels
2 tablespoons chilli powder
1/2 teaspoon turmeric powder
8 dried kokum petals
1 sprig of curry leaves
1/8 teaspoon asafoetida powder (hing)
10 fenugreek seeds (methi)
1/2 teaspoon mustard seeds
4 large cloves of garlic
1/4 cup water
3 tablespoons of oil
salt
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Cut each mackerel into 4 pieces, wash and season with salt.
In a bowl, add 1/4 cup hot water and dried kokum petals. Press with fingers and using a sieve, strain the kokum water.
Prepare a paste with turmeric powder, chilli powder and 3 tablespoons kokum water. Marinate the pieces of fish with this paste for 30 minutes.
Grate the garlic using a flat hand grater.
Heat oil in a pan and when shimmering, add mustard seeds, fenugreek seeds, asafoetida powder, curry leaves and garlic. When seeds splutter and garlic fragrant, incorporate the marinated fish and 1/4 cup water. Cover and cook on low flame for a couple of minutes. Then gently turn the fish and cook for an additional two to three minutes. Check for seasoning and add salt.
Serve pickle as an accompaniment with the main meal.
Note:
(Serves 6)
Ingredients:
4 fresh mackerels or 2 Boston mackerels
2 tablespoons chilli powder
1/2 teaspoon turmeric powder
8 dried kokum petals
1 sprig of curry leaves
1/8 teaspoon asafoetida powder (hing)
10 fenugreek seeds (methi)
1/2 teaspoon mustard seeds
4 large cloves of garlic
1/4 cup water
3 tablespoons of oil
salt
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Cut each mackerel into 4 pieces, wash and season with salt.
In a bowl, add 1/4 cup hot water and dried kokum petals. Press with fingers and using a sieve, strain the kokum water.
Prepare a paste with turmeric powder, chilli powder and 3 tablespoons kokum water. Marinate the pieces of fish with this paste for 30 minutes.
Grate the garlic using a flat hand grater.
Heat oil in a pan and when shimmering, add mustard seeds, fenugreek seeds, asafoetida powder, curry leaves and garlic. When seeds splutter and garlic fragrant, incorporate the marinated fish and 1/4 cup water. Cover and cook on low flame for a couple of minutes. Then gently turn the fish and cook for an additional two to three minutes. Check for seasoning and add salt.
Serve pickle as an accompaniment with the main meal.
Note:
- I have used two big Boston mackerels.
- Kokum water can be substituted with tamarind water.
- Do not add more than 10 methi seeds, the pickle will have a bitter after taste.
