The striped grey mullet or shevto is the most loved fish in Goa. Hence, declared as the “state fish”. It is available throughout the year and can be found everywhere or anywhere in Goa. My mother often warned us that shevto smelled of diesel so I would end up sniffing the head before buying. This is the typical curry she prepared with shevto, which was enhanced with spices. Served with rice and a vegetable side dish, the curry is deliciously flavoured with the fish. Besides shevoto, other seafood like mackerel, sardine and kingfish can be used.
Mullet feeds on aquatic plants and algae, considered a vegetarian and is the only fish that has a gizzard to grind food. Its firm texture has a shiny surface that is covered with thick, hard scales. Gills are deep red and should smell like the ocean. Flesh is white with a delightful flavour. A good source of protein, niacin and selenium. Low in sodium and high in cholesterol. Also, an excellent source of amino acids.
Please read “The scientific truth about state fish – Shevto” at the following link:
http://www.navhindtimes.in/the-scientific-truth-about-state-fish-shevto/
Mullet feeds on aquatic plants and algae, considered a vegetarian and is the only fish that has a gizzard to grind food. Its firm texture has a shiny surface that is covered with thick, hard scales. Gills are deep red and should smell like the ocean. Flesh is white with a delightful flavour. A good source of protein, niacin and selenium. Low in sodium and high in cholesterol. Also, an excellent source of amino acids.
Please read “The scientific truth about state fish – Shevto” at the following link:
http://www.navhindtimes.in/the-scientific-truth-about-state-fish-shevto/
Goan Shevto (Mullet) Curry
(Serves 6)
Ingredients:
3 large mullet fish (shevto)
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1 tablespoon vinegar
1 cup tamarind water
1 cup water
a pinch of bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a fine paste (with a dash of water)
4 large cloves of garlic
1/2-inch piece of ginger
6 cloves
2 cinnamon sticks (1.5 inch each)
4 green cardamoms
1 teaspoon cumin seeds
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Descale the fish, trim the fins, tail and head. Remove the innards and retain any roe. Cut into desired pieces, wash and season with salt.
Note: My mother cut the part covering the gills on either sides (exposing the gills), without detaching the eyes and rest of the head.
In a pan, heat oil and saute onion till soft. Mix in tomato and once pulpy, fry the ground paste well. Rinse the blender jar with tamarind water, add to the pan along with 1 cup water. Stir and bring gravy to a boil. Gently slide in the pieces of fish, green chillies and bouillon cube. Cover with lid slightly ajar and let gravy simmer for 2 to 3 minutes until fish cooked through. Check for seasoning, add vinegar, sugar and salt.
Serve hot with rice and a vegetable side dish.
Note:
(Serves 6)
Ingredients:
3 large mullet fish (shevto)
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1 tablespoon vinegar
1 cup tamarind water
1 cup water
a pinch of bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a fine paste (with a dash of water)
4 large cloves of garlic
1/2-inch piece of ginger
6 cloves
2 cinnamon sticks (1.5 inch each)
4 green cardamoms
1 teaspoon cumin seeds
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Descale the fish, trim the fins, tail and head. Remove the innards and retain any roe. Cut into desired pieces, wash and season with salt.
Note: My mother cut the part covering the gills on either sides (exposing the gills), without detaching the eyes and rest of the head.
In a pan, heat oil and saute onion till soft. Mix in tomato and once pulpy, fry the ground paste well. Rinse the blender jar with tamarind water, add to the pan along with 1 cup water. Stir and bring gravy to a boil. Gently slide in the pieces of fish, green chillies and bouillon cube. Cover with lid slightly ajar and let gravy simmer for 2 to 3 minutes until fish cooked through. Check for seasoning, add vinegar, sugar and salt.
Serve hot with rice and a vegetable side dish.
Note:
- A couple of mullet fish out of the five in the above picture were marinated with turmeric powder, chilli powder and lemon juice. Dredged with semolina and shallow fried.
- Mullet fish (picture below) available at Al Premium, Alton Towers, Scarborough, Ontario.