Mackerel Pickle or Mackerel Balchao is one of the delicacy from the Goan Kitchen. Since my childhood I have this and I just love it. Before my marriage my Mom and aunts used to make this delicacy. After marriage I was missing it and learnt it from my Mom. Now I have the pleasure in sharing this Goan traditional recipe with you all. Isn't it a plus point to follow a Goan food blog?
We Goans cook a lot of dishes with fish. You will find a variety of them in my blog. Stuffed Mackerel masala is another favorite recipe and I love having this with steamed rice and Mackerel curry. My main purpose of starting this food blog was to share the Goan traditional recipes along with some recipes from our Saraswat Brahman cuisine. Apart from fish recipes, you will find all the authentic Goan recipes on my food blog.
They say that you can take a girl out of Goa, but you can't take Goa out of the girl. Similarly, after settling down in South India, my hubby runs to the fish market early in the mornings on weekends and gets the freshest fish available. Then it is my turn to cook it the way I like. I have slightly modified the original recipe but the taste still remains the same.
Ingredients: Serves: 5, Prep. Time: 30 Min's
2 large Mackerels
2 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds/methi
1 inch piece of asafoetida
3 tbsp red chili powder
2 lemon sized ball of tamarind
20 garlic cloves
Salt to taste
2 tbsp oil
For marinating mackerels:
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp salt
Procedure:
Step 1:
Wash, clean and cut the mackerel into pieces. Apply the ingredients meant for marination and keep the marinated mackerels aside for 20 Min's.
Step 2:
Grind red chilly powder, turmeric powder and tamarind to a fine paste by adding 5 tbsp water and keep this paste aside.
Step 3:
To a pan, add oil. Once the oil gets heated, add mustard seeds to the pan. When it splutters, add crushed asafoetida/powdered asafoetida, fenugreek seeds and fry for 5 Min's. Add chopped garlic and fry till aroma of garlic gets filed in air. Switch off the gas and let this cool.
Step 4:
In the mixer, add all the ingredients from the pan that is - garlic, asafoetida, some mustard and fenugreek along with little oil(from the pan) and grind it to a paste without adding water.
Step 5:
Retain some mustard seeds in the pan along with some oil.
Step 6:
Now, re-heat the pan in which some mustard seeds and oil is already present. (from step 5)
To this add the ground garlic paste (from step 4).
Then add the ground red chilly and tamarind paste (from step 5).
Add the marinated mackerels to the pastes in the pan.
Add 1/ 4 cup water if needed. But do not add too much water. The curry should be thick.
Check all the Mackerel recipes here.2 large Mackerels
2 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds/methi
1 inch piece of asafoetida
3 tbsp red chili powder
2 lemon sized ball of tamarind
20 garlic cloves
Salt to taste
2 tbsp oil
For marinating mackerels:
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp salt
Procedure:
Step 1:
Wash, clean and cut the mackerel into pieces. Apply the ingredients meant for marination and keep the marinated mackerels aside for 20 Min's.
Step 2:
Grind red chilly powder, turmeric powder and tamarind to a fine paste by adding 5 tbsp water and keep this paste aside.
Step 3:
To a pan, add oil. Once the oil gets heated, add mustard seeds to the pan. When it splutters, add crushed asafoetida/powdered asafoetida, fenugreek seeds and fry for 5 Min's. Add chopped garlic and fry till aroma of garlic gets filed in air. Switch off the gas and let this cool.
Step 4:
In the mixer, add all the ingredients from the pan that is - garlic, asafoetida, some mustard and fenugreek along with little oil(from the pan) and grind it to a paste without adding water.
Step 5:
Retain some mustard seeds in the pan along with some oil.
Step 6:
Now, re-heat the pan in which some mustard seeds and oil is already present. (from step 5)
To this add the ground garlic paste (from step 4).
Then add the ground red chilly and tamarind paste (from step 5).
Add the marinated mackerels to the pastes in the pan.
Add 1/ 4 cup water if needed. But do not add too much water. The curry should be thick.
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