• 5 mackerels 2 green chillies ½ inch ginger ¼ cup coriander leaves 4 sprigs of mint leaves 6 black pepper corns 1 tablesp0oon coriander seeds 1 tablespoon leveled jeera/ cumin seeds 1 teaspoon dry red chilly powder ½ teaspoon turmeric powder 1 tablespoon tamarind 4 tablespoons rice powder 1 ½ lemon 1 medium onion finely chopped Salt to taste

BHARILLO BANGDO PACHVO MASALO/ STUFFED MACKEREL- GREEN MASALA

Mackerels and King fish are a common delicacy in the coastal state of Goa. The Goans love to stuff different types of masala into their fish for example Raeshad masala which is red in colour or the special Pachvo (Green) masala which is the one used in this recipe.

A delicious preparation worth your effort. A stuffed mackerel with lots of pickled onions can make your Sunday meal very special.

This Pachvo masala can also be stuffed in the Pamplet/ Pomfret fish too.

Mackerel

 

 

 

 

 

 

 

 

 

Cleaned mackerels with heads cut offmake 2 vertical slits in the mackerel

 

 

 

 

 

 

fresh green triphaladried brown triphala with black seedsRoasted coconut

 

 

 

 

METHOD:

  1. Clean & wash the bangda nuste/ mackerel fishes. Make pockets in the fish to stuff spices by making vertical slits along both sides of the fish bone.
  2. Apply salt all over the mackerels as well as inside the pockets & allow to marinate for 15 minutes & then wash off the salt. Pat dry.
  3. Grind the hari mirchi/ green chillies/ peppers, adrak/ aley/ ginger, dhaniya patti/ coriander leaves, pudina/ mint leaves, kala miri/black peppercorns, dhaniya/ coriander seeds, jeera/ cumin seeds, amtan/ imli/ tamarind pulp, lal mirch powder/ tikhat/ dry red chilly powder, haldi/ turmeric powder, all together to a fine paste.
  4. Add salt, nimbu/ lemon juice and chopped kanda/ onions to the paste. The pachvo/ hirva/ hara/ green masala is now ready.
  5. Stuff the green masala paste in the pockets on both sides of the mackerel fishes.
  6. Mix some turmeric & dry red chilly powder in some left over green masala to make a lal/ tambda/ red masala paste and apply a thin layer on the surface of the fish.
  7. Roll the mackerels in the coarse rice powder (this helps in making the fish fillets crisp) and shallow fry till done.
  8. The Stuffed Mackerels Green Masala is now ready to serve. Best eaten with steamed rice and Kokum kadi or Hooman yellow curry.

apply red masala on the top

 

 

 

 

 

 

 

 

 

coat with rice powder and shallow fry in oil

 

 

 

 

 

 

 

 

 

Stuffed bangda