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Good Fish Guide

Fish of the month recipe for Mackerel

Guizzado de cavalinha recheado / Stuffed Mackerel Guizzado style

Guizzado de cavalinha recheado / Stuffed Mackerel Guizzado style In Goa Mackerel Recheade is probably one of the most popular dishes. The traditional stuffing is a red masala rather hot and tangy with often crumbled dried shrimps added. This preparation is milder and not red, but has fresh chopped prawns added and served with sliced cumin flavoured potatoes

Ingredients

TWO SMALL MACKERELS
200-250 grams of cleaned raw prawns
CHOPPED ONIONS
3 Medium Sized FINELY CHOPPED GARLIC 5-6 Cloves
FINELY CHOPPED FRESH GINGER 1 X 3” Piece
CHOPPED GREEN FINGER CHILLI 2-3
OIL (RAPESEED OR SUNFLOWER) 3-4 Tablespoons
CURRY LEAVES FINELY SHREDDED 15
CUMIN SEEDS 1 Heaped Teaspoon
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander

Serves 2

Preparation

WHOLE MACKERELS CLEANED FINNED, TRIMMED AND CENTRAL BONE REMOVED AFTER SLITTING OVER THE TOP ON EITHER SIDE. Take juice of one lime and mix in 1 teaspoon of turmeric powder and apply it inside the mackeral’s and then any left over on the outside. Take 200-250 grams of cleaned raw prawns, chop them and keep them covered cold

Cooking

Heat the oil in a large frying pan and sauté the garlic, ginger, green chilli and curry leaves When the garlic changes colour add the cumin seeds ad stir well until the aromas are released. Add the onions and sauté until onions are pale and soft. BLEND TOGETHER 2 Teaspoons Ground Cumin 2 Teaspoons Ground Coriander Into 100 Ml of water and put that into the cooking onion Mixture. When beginning to dry add the chopped prawns and mix them in well so that they don't become a lump. Do not over cook the prawns Season with salt and add a decent amount of freshly chopped coriander and a sprinkling of the juice from half a lime. Let the mixture cool and then fill the two fish with it. Sometimes it is good to tie the fish in two or three places so as to prevent the mixture form falling out Or butter a piece of aluminium foil well and put the fish in that folding over on one side and crimping the edges. To cook place on the top shelf of the oven at 200* C If exposed grease the tray well Let the fish stay on one side for six to seven minutes and then turn over to the other side. Let the skin crisp a bit and colour well, if need be brush some oil or butter on it. If cooking in the foil keep it on each side for between 10-12 minutes. Remove from foil and serve or if you need to colour place it open in the foil until crisp on the top or colour under the grill Serve with a crisp salad and sliced potatoes flavoured with cumin CUMIN FRIED POTATO Peel and Boil Three large potatoes preferably of a fluffy kind such as Maris Pipers or Lovers Potato, until just done Slice into 5mm or 1/4th” thick slices and set aside In a large frying pan pour in 100-150 ml of oil or until the oil coats the bottom of the pan in a thin film Heat the pan and place the slices down on one side and keeping the heat on medium let them colour them lightly Flip over and whilst the other wise is colouring sprinkle some cumin seeds on the top of the lightly coloured slices. When the other wise is coloured flip the slices over once again and repeat the light sprinkling of cumin on the other side Cook with the cumin for fifteen seconds on each side and then remove In the same pan you can add thick slices of beef tomatoes and colour them well on each side This is generally served but this can be omitted of you choose to.

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Cyrus Todiwala OBE

Cyrus Todiwala OBE

Cyrus Todiwala is Executive Chef & Proprietor along with his wife Pervin, of Café Spice Namasté, renowned for its innovative and fresh approach to Indian cuisine. Cyrus was born and brought up in Bombay, where his father was the first Indian employee of the Automobile Association and later the Chief of Road Service Western India. Despite his parents’ original fears, Cyrus decided to pursue a career in catering, graduating in Hotel Administration & Food Technology from Bombay’s Basant Kumar Somani Polytechnic and rising to become Corporate
2 Executive Chef of the famous Taj Groups Taj Holiday Village, The Fort Aguada Beach Resort & The Aguada Hermitage in Goa. In 1989 he joined an old friend in restarting a famous restaurant in Poona. He left India for Australia in 1991, but on the behest of one of his old friends decided to come to London to run the Namasté restaurant in Alie Street where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Ever the keen environmentalist (he helped to establish two bird sanctuaries in Goa), Cyrus cooks with organic and sustainable products wherever possible and firmly believes in Buying British. The restaurant is a mainstay of all the stylish restaurant guides. Frommers London Guide has consistently named Cafe Spice Namaste their ‘favourite Indian restaurant in London, where the competition is stiff’, while Tatler has named it one of the best restaurants in the capital serving Sub-continental cuisine. Harden’s called it ‘still a winner, after all these years.’ The restaurant has won numerous awards, including the 2011 Sustainable Food Award from the Corporation of London.

My connection with seafood

Very often you will notice my repetitiveness with the word sustainability, or megrim and dab etc. and all of this is due to the fact that I feel extremely strongly about safeguarding the marine resources of Britain. Several years ago, before coming to Britain, I worked in Goa and seldom did we think about the fish we cooked and ate and sold in the hotels. Today many of those resources are severely depleted and whilst there is awareness, sadly corruption and lack of care have resulted in much devastation. For instance the giant green lip mussel of Goa is today not as good to eat due to heavy pollution in the waters, fish such as Grey Grouper, and Bombay Salmon, Pomfret, tuna, shark and others have all become so scarce that there is threat of disappearance.

 

Why sustainability is important to me

Here in Britain, just like in other countries, people get addicted or totally accustomed to certain kinds of fish only and will not deviate to trying other equally great fish. This puts serious pressures on natural resources and most definitely on certain species. This is one reason why we must as an island nation support our fisher-folk and also ensure that we take precautions to leave a good legacy behind with an abundance of fish for an ever increasing fish loving population. Therefore practicing sustainability is the key and the more we are conscious of this the better it is for everyone.

 

http://www.cafespice.co.uk

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