Mackerel recheade

Name: Mackerel recheade
Yield: Serves 4
Cuisine: Indian
Ingredients: salt; juice of 2 or 3 limes or lemons; 1 tablespoon ground turmeric; 2 tablespoons tiny dried prawns (available from Asian food shops) or a dash of fish sauce; 1 heaped tablespoon sugar; 50 ml/2 fl oz red wine vinegar; 4 mackerel, cleaned, de-scaled and de-finned, with head and tail left on; 5 or 6 cloves of garlic, peeled; 6 or 7 dried red chillies; vegetable or coconut oil; 2 or 3 cloves; 1 small cinnamon stick; 4 or 5 cardamom pods; 2.5 cm/1 inch piece of root ginger, peeled; 1 teaspoon black peppercorns; a little plain flour; 1 teaspoon cumin seeds; finely crushed black peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a typically Goan dish, distinguished by the vinegar-flavoured masala. It is a perfect barbecue dish, but equally suitable for very shallow-frying. The finished dish should have a crisp, crunchy skin. If you don’t like mackerel, use trout or red mullet.

Ingredients

4 mackerel, cleaned, de-scaled and de-finned, with head and tail left on
salt
finely crushed black peppercorns
juice of 2 or 3

Asia
India
Goa
Fish course
Pescatarian
Spicy

Method

Make 3 shallow incisions on either side of the fish with a sharp knife. Season the fish inside and out with salt, peppercorns and lime or lemon juice and marinate for 15 minutes or so.
Meanwhile, grind the masala ingredients to a fine paste with the vinegar.
Apply the paste to the inside of the fish and into the incisions on the outside.
If