Goan mackerel

Goan mackerel

This mackerel recipe is Goa’s most famous dish. It works just as well on the barbecue as under the grill. Serve it with biryani-style rice or naan breads.

Goan mackerel

  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 15 min to cook

This mackerel recipe is Goa’s most famous dish. It works just as well on the barbecue as under the grill. Serve it with biryani-style rice or naan breads.

Nutrition: per serving

Calories
831kcals
Fat
60.4g (15.7g saturated)
Protein
61.9g
Carbohydrates
10.1g (9.4g sugar)
Salt
0.9g

Ingredients

  • 4 x 300-350g large mackerel, filleted and pin-boned, but still attached together at the tail (ask your fishmonger to do this)
  • 4 heaped tsp Goan curry paste
  • 1 tbsp sunflower oil
  • Hot lime pickle to serve

For the sambal

  • 300g vine-ripened cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 50g fresh coconut (available shelled or chopped in tubs in Waitrose), coarsely grated
  • 1 large red chilli, deseeded and finely chopped
  • 1 tsp cumin seeds, toasted
  • 1 tbsp chopped fresh mint leaves
  • 1 tsp lemon juice
  • 1 tsp sunflower oil

For the cucumber yogurt

  • 250g full-fat yogurt
  • ½ large cucumber, deseeded and finely diced
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Soak some raffia garden twine or kitchen string in cold water for an hour. Season the cut surface of each fish fillet lightly with salt. Spread the cut surface of one fillet with 1 heaped tsp of the curry paste. Put the fish back into shape and wrap with twine or string, tied in a bow. Repeat with the remaining mackerel.
  2. Preheat the grill to medium-high. Make the sambal by mixing the tomato, onion, coconut, chilli and cumin in a bowl, then set aside. Mix the yogurt and cucumber together in another bowl and set aside.
  3. Brush the fish and twine/string with a little oil, season lightly and grill 10cm away from the heat for about 6 minutes on each side until cooked through. Meanwhile, finish the tomato sambal by stirring in the mint, lemon juice, 1 tsp sunflower oil and sea salt, to taste. Serve with the fish, cucumber yogurt and some hot lime pickle.

Nutrition

Calories
831kcals
Fat
60.4g (15.7g saturated)
Protein
61.9g
Carbohydrates
10.1g (9.4g sugar)
Salt
0.9g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
April 2024 magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.