Name: Goan Poee Bread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1.5 cup atta; 0.5 cup maida; 1 tsp instant yeast; 1 tsp sugar; 1 tsp salt; 1 cup warm water (around 110°F or 43°C); 0.5 cup wheat bran (for coating); 1 tsp oil (for greasing)

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Mackerel Recheado with Goan Poee Bread - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Mackerel (5 minutes)
- Rinse the cleaned mackerel and pat them completely dry with paper towels.
- Using a sharp knife, make 2-3 deep diagonal slits on both sides of each fish. This helps the masala penetrate deep into the flesh.
- In a small bowl, mix 1/2 tsp turmeric powder and 1 tsp salt. Rub this mixture all over the fish, inside the cavity and into the slits.
- Set the fish aside while you prepare the masala.
2
Make the Recheado Masala Paste (15 minutes)
- Soak the dried Kashmiri red chillies in 1/2 cup of hot water for 15-20 minutes until they are soft.
- Drain the chillies, reserving the water. Add the soaked chillies to a blender or wet grinder.
- Add the garlic, ginger, chopped onion, cumin seeds, black peppercorns, cloves, cinnamon stick, remaining 1/2 tsp turmeric powder, tamarind paste, sugar, and remaining 1/2 tsp salt to the blender.
- Grind all the ingredients into a thick, smooth paste. Add the vinegar little by little to help with grinding. If the paste is too thick, add a tablespoon of the reserved chilli-soaking water. The final paste should be thick and not runny.
3
Stuff and Marinate the Fish (10 minutes + 30 minutes marination)
- Take the prepared recheado masala and generously stuff it into the slits and the cavity of each mackerel.
- Smear any remaining masala evenly over the entire surface of the fish.
- Cover and let the stuffed fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
4
Fry the Mackerel (15 minutes)
- If using, spread the rava (semolina) on a flat plate. Gently press each marinated fish into the rava, coating it evenly on all sides. Shake off any excess.
- Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
- Carefully place 2 fish at a time in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
- Shallow fry for 5-7 minutes on the first side, until the bottom is golden brown and crisp. The fish should be about 70% cooked.
- Gently flip the fish and fry for another 4-5 minutes on the other side until it is cooked through and crispy.
- Remove the fried fish from the pan and place on a wire rack or paper towel-lined plate to drain excess oil.
5
Serve
- Serve the Mackerel Recheado hot, garnished with fresh onion rings and lemon wedges on the side.

Ingredients

1.5 cup atta
0.5 cup maida
1 tsp instant yeast
1 tsp sugar
1 tsp salt
1 cup warm water (around 110°F or 43°C)
0.5 cup wheat bran (for coating)
1 tsp oil (for greasing)

Instructions

1
Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
2
Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
3
Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
4
Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
5
Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
6
Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.

Mackerel Recheado with Goan Poee Bread

Nutrition per Serving

Recipes in this Meal

1. Mackerel Recheado

Ingredients

2. Goan Poee Bread

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About Mackerel Recheado with Goan Poee Bread

Instructions

Ingredients

Instructions