This recipe was inspired by my relative after she posted a picture on Facebook of the mackerel recheado she ate at a restaurant in Goa. The fish was grilled in banana leaf and stuffed with red coconut masala. Though I just saw the picture in my news feed, I tried to figure out the taste of the coconut stuffing. I decided to use my mother's recipe for the filling. It is prepared by roasting various ingredients; onion, coconut and spices, coarsely ground with tamarind. The roasted onion and coconut provides the sweetness while the red chillies and tamarind balances the spice and sour.
The mackerels were seasoned with salt and lemon juice, stuffed with the coconut paste, drizzled with olive oil, wrapped in banana leaf and grilled to perfection. They were scrumptious with the flavourful coconut filling and aroma from the banana leaf. A unique, memorable dish unlike the popular mackerel recheado stuffed with the spicy red masala. This coconut filling is ideal for those who prefer to enjoy stuffed fish with a mild spicy filling.
Mackerel are fatty, rich in omega-3 fatty acids, protein, vitamins and minerals with a significant amount of calories. High in magnesium, phosphorus, selenium and vitamin D. It does not contain any carbohydrates and with the presence of fatty acids makes mackerel a healthy choice to be incorporated in your diet.
The mackerels were seasoned with salt and lemon juice, stuffed with the coconut paste, drizzled with olive oil, wrapped in banana leaf and grilled to perfection. They were scrumptious with the flavourful coconut filling and aroma from the banana leaf. A unique, memorable dish unlike the popular mackerel recheado stuffed with the spicy red masala. This coconut filling is ideal for those who prefer to enjoy stuffed fish with a mild spicy filling.
Mackerel are fatty, rich in omega-3 fatty acids, protein, vitamins and minerals with a significant amount of calories. High in magnesium, phosphorus, selenium and vitamin D. It does not contain any carbohydrates and with the presence of fatty acids makes mackerel a healthy choice to be incorporated in your diet.
Mackerel Recheado Grilled In Banana Leaf
(Makes 10)
Ingredients:
10 medium-sized mackerels
1 1/2 cups grated fresh coconut
6 Kashmiri red dried chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
6 peppercorns
1/2 teaspoon turmeric powder
4 large cloves of garlic
1 tablespoon of tamarind
1 medium onion
1 tablespoon oil
1/4 cup olive oil
juice of half a lemon
a pinch of sugar
salt
Banana leaves, 10 pieces cut into 6" x 8"
Method:
In a skillet, roast onion in 1 tablespoon of oil till brown. Separately dry roast coconut, coriander seeds, cumin seeds, peppercorns, garlic and red chillies. Grind the onion with the roasted ingredients, turmeric powder, tamarind, salt and sugar along with little water to a slightly coarse paste.
Clean mackerels by cutting off the fins on either side. Slit along both sides of the backbone but do not separate the pieces. Remove the innards, wash mackerels, season with salt and lemon juice.
Preheat grill to 350 F or 180 C.
Stuff mackerels with ground paste, drizzle or brush with olive oil and wrap in banana leaf.
Place wrapped mackerels in a fish basket and grill on low heat till the leaves are charred and fish cooked, moist, not dry, around 20 minutes. Alternatively, the fish can be baked in an oven at 400 F or 200 C or roasted in a skillet over the stovetop.
Serve the fish parcels warm with rice, dal, vegetable dish or salad.
(Makes 10)
Ingredients:
10 medium-sized mackerels
1 1/2 cups grated fresh coconut
6 Kashmiri red dried chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
6 peppercorns
1/2 teaspoon turmeric powder
4 large cloves of garlic
1 tablespoon of tamarind
1 medium onion
1 tablespoon oil
1/4 cup olive oil
juice of half a lemon
a pinch of sugar
salt
Banana leaves, 10 pieces cut into 6" x 8"
Method:
In a skillet, roast onion in 1 tablespoon of oil till brown. Separately dry roast coconut, coriander seeds, cumin seeds, peppercorns, garlic and red chillies. Grind the onion with the roasted ingredients, turmeric powder, tamarind, salt and sugar along with little water to a slightly coarse paste.
Clean mackerels by cutting off the fins on either side. Slit along both sides of the backbone but do not separate the pieces. Remove the innards, wash mackerels, season with salt and lemon juice.
Preheat grill to 350 F or 180 C.
Stuff mackerels with ground paste, drizzle or brush with olive oil and wrap in banana leaf.
Place wrapped mackerels in a fish basket and grill on low heat till the leaves are charred and fish cooked, moist, not dry, around 20 minutes. Alternatively, the fish can be baked in an oven at 400 F or 200 C or roasted in a skillet over the stovetop.
Serve the fish parcels warm with rice, dal, vegetable dish or salad.