Fish cooked in a spicy mixture that includes chillies, ginger and vinegar is delicious. The method lends itself particularly well to strong-flavoured, oily fish, such as the mackerel that are
regularly caught of the coast of Goa.
To make coconut rice, put 400g/14oz/ 2 cups washed long grain rice in a heavy pan with 2.5ml/ 1/2tsp salt, a 5cm/2in piece of lemon grass and 25g/1oz creamed coconut (coconut cream). Add 750ml/ 1 1/4pints/3 cups boiling water and stir once to prevent the grains sticking together.
Simmer over a medium heat for 10-12 minutes. Remove the pan from the heat, cover and set aside for 5 minutes. Fluff the we with a fork or chopsticks before serving.
Rinse the mackerel fillets in cold water and dry well on kitchen paper. Set aside.
Put the chillies, macadamia nuts or almonds, onion, garlic, ginger, turmeric and 15ml/1 tbsp of the oil in a food processor and process to form a paste. Alternatively, pound them together in a mortar with a pestle to form a paste. Heat the remaining oil in a karahi or wok. Add the paste and cook for 1-2 minutes without browning. Stir in the vinegar and water and season with salt to taste. Bring to the boil, then lower the heat.
Add the mackerel fillets to the sauce and simmer for 6-8 minutes or until the fish is tender and cooked.
Transfer the fish to a warm serving dish. Drills the sauce to a boil and cook for 1 minute or until it has reduced slightly. Pour the sauce over the fish, garnish with the deep-fried onions aiid chopped chilli and serve with rice, if you like.
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|Serving Size: 1 Serving (3g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
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Calories per serving: 4
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