Few days after our wedding in 1989 (Goa), we were invited to a picnic and at the location, for the first time I saw fresh mackerels smoked in hay. Being a city girl from Mumbai, this was new to me and I was fortunate to experience the traditional age-old Goan way of cooking mackerels or sardines, which is now slowly disappearing. Moreover, these days it is becoming difficult to find hay too. The smoked mackerels were incredibly delicious with the taste still lingering on in my mouth for nearly three decades.
During my recent visit to Goa, John was excited to re-live my fond memory. He drove one early morning to Seraulim wholesale fish market and bought some fresh mackerels. His sister managed to get a sack of hay from her neighbour that rear cattle. Mother-in-law was quick to clean the fish by removing the gills and innards through the head. Washed and seasoned with salt, the mackerels were smoked outdoors with the entire family sitting in the backyard and enjoying the delicate flavour of the fish. Bursting with freshness, the fish was flaky, cooked to perfection and relished with a sprinkling of lime juice. Simple, quick and easy to prepare with some families still keeping this tradition alive once a year at a picnic or get-together at home.
During my recent visit to Goa, John was excited to re-live my fond memory. He drove one early morning to Seraulim wholesale fish market and bought some fresh mackerels. His sister managed to get a sack of hay from her neighbour that rear cattle. Mother-in-law was quick to clean the fish by removing the gills and innards through the head. Washed and seasoned with salt, the mackerels were smoked outdoors with the entire family sitting in the backyard and enjoying the delicate flavour of the fish. Bursting with freshness, the fish was flaky, cooked to perfection and relished with a sprinkling of lime juice. Simple, quick and easy to prepare with some families still keeping this tradition alive once a year at a picnic or get-together at home.
 |  |
 |  |
 |  |
 |  |
    |     |
Smoked Mackerels In Hay (Bangde Tonant Bazlele)
(Serves 10)
You will require:
a big sack of hay
2 banana leaves
coconut sona (external cover of the coconut)
18-inch x 18-inch wire mesh
1 long stick
Ingredients:
20 fresh mackerels
lime wedges
salt
Method:
Remove the gills and innards of the mackerels through the head. Wash and season with salt. Set aside.
Outdoors on a set of four stones, place the wire mesh. Top it with some hay, then some coconut sona and hay again. Now place a clean banana leaf and layer the mackerels side-by-side in two rows. Cover the mackerels with another clean banana leaf. Spread the balance hay and then, set it on fire. Immediately, the hay will get engulfed with flames. Let the mackerels cook in the dying embers undisturbed. It took 15 minutes for the mackerels to be smoked (without turning) and were cooked to perfection. Using a stick, carefully move the ashes to reveal the smoked mackerels.
Remove the fish with tongs. Serve with lime wedges and a mixture of finely chopped onions, green chillies, coriander leaves mixed with lime juice at the side. Peel away the blackened skin to enjoy the flaky succulent flesh of the fish.
Note:
(Serves 10)
You will require:
a big sack of hay
2 banana leaves
coconut sona (external cover of the coconut)
18-inch x 18-inch wire mesh
1 long stick
Ingredients:
20 fresh mackerels
lime wedges
salt
Method:
Remove the gills and innards of the mackerels through the head. Wash and season with salt. Set aside.
Outdoors on a set of four stones, place the wire mesh. Top it with some hay, then some coconut sona and hay again. Now place a clean banana leaf and layer the mackerels side-by-side in two rows. Cover the mackerels with another clean banana leaf. Spread the balance hay and then, set it on fire. Immediately, the hay will get engulfed with flames. Let the mackerels cook in the dying embers undisturbed. It took 15 minutes for the mackerels to be smoked (without turning) and were cooked to perfection. Using a stick, carefully move the ashes to reveal the smoked mackerels.
Remove the fish with tongs. Serve with lime wedges and a mixture of finely chopped onions, green chillies, coriander leaves mixed with lime juice at the side. Peel away the blackened skin to enjoy the flaky succulent flesh of the fish.
Note:
- Mackerels can be substituted with sardines.
- If desired, mackerels can be seasoned with salt and lime juice before smoking.
- Hay can be spread flat on the ground without the stones and wire mesh, continue as above.
