Goan Stuffed Mackerel with Ladi Pav

Instructions

1. 1

   Prepare and Marinate the Mackerel

   • Rinse the cleaned and gutted mackerel under cold water. Pat them completely dry inside and out with paper towels. This is crucial for a crispy finish.
   • Using a sharp knife, deepen the slit along one side of each fish to create a generous pocket for the stuffing, being careful not to cut through to the other side.
   • In a small bowl, combine 0.5 tsp of the turmeric powder, 0.5 tsp of the salt, and the lemon juice to form a paste.
   • Rub this marinade all over the fish, ensuring you coat the inside of the pocket as well.
   • Set aside to marinate for 15-20 minutes at room temperature while you prepare the masala.
2. 2

   Create the Recheado Masala Paste

   • Place both types of dried red chilies in a bowl and cover with hot water. Let them soak for 15 minutes to soften.
   • Drain the soaked chilies and transfer them to a high-speed blender or a traditional wet grinder.
   • Add the garlic, ginger, chopped onion, cumin seeds, cloves, cinnamon stick, peppercorns, the remaining 0.5 tsp turmeric powder, tamarind pulp, coconut vinegar, sugar, and the remaining 1 tsp salt.
   • Grind all ingredients into a thick, smooth paste. Add 1-2 tablespoons of water only if necessary to facilitate grinding. The paste should be dense, not watery.
3. 3

   Stuff and Coat the Fish

   • Take a generous amount of the recheado masala (about 2-3 tablespoons per fish) and carefully stuff it into the pocket of each marinated mackerel.
   • Use any leftover masala to apply a thin, even layer over the entire outer surface of the fish.
   • Spread the rava (semolina) on a wide plate or tray.
   • Gently place each stuffed fish onto the rava, pressing lightly to coat it completely on all sides. Shake off any excess.
4. 4

   Shallow Fry to Perfection

   • Heat the coconut oil in a large, heavy-bottomed skillet or frying pan over medium-high heat. The oil is ready when it shimmers slightly.
   • Carefully place two of the coated mackerel in the hot oil, ensuring not to overcrowd the pan. This helps maintain the oil temperature for a crispy crust.
   • Fry for 5-7 minutes on the first side, until the coating is deep golden brown and crisp. Avoid moving the fish too much.
   • Gently flip the fish and fry for another 4-5 minutes on the other side, until cooked through and equally crispy.
   • Remove the fried mackerel from the pan and place them on a wire rack or paper towels to drain excess oil.
   • Repeat the process with the remaining two fish, adding a little more oil if the pan looks dry.
5. 5

   Serve Hot

   • Serve the Goan Stuffed Mackerel immediately while it's hot and crispy.
   • Garnish with fresh onion rings and lemon or lime wedges on the side. It pairs wonderfully with Goan rice and a simple kachumber salad.