Mackerel Recheado - another mackerel barbeque recipe

Mackerel is one of my favourite fish.  Unrefined perhaps, but very tasty, very healthy (packed with omega-3 and vitamins D and B-12), plentiful and cheap.  When raw, it has a dark, bloody flesh - this, and its long sleek shape - are due to the speed at which it swims.  The faster the fish, generally, the more blood is coursing round its meat making it darker.

There are two problems with mackerel, however.  Firstly, the high oil content means it goes rancid very quickly - I only ever buy mackerel with clear, bright eyes, virtually no smell and fresh red gills.  Secondly, that high oil content means that it can stink your kichen out when you cook it - fortunately, it barbeques well so I cook it outside whenever possible.

'Rechad paste' comes from Goa, the name coming for the Portuguese for stuffing.  The paste is traditionally used to stuff fish but it also makes an excellet paste for cooking squid and the like.  My recipe comes by way of Rick Stein.  We ate this in his Seafood Restaurant years ago as a starter.  The more refined approach that the restaurant version takes is to fillet the fish, apply the paste and tie the two fillets together before cooking.  However, for home cooking I really don't think it's worth it - in fact I prefer fish on the bone where possible.

After cooking it for the first time this weekend, I went off and did a little research to discover a quite different recipe for the sauce by Madhur Jaffray.  Hers uses dried chillies, cinnamon, paprika and cardamom in addition to the spices here but omits the turmeric.  She also recomends cider vinegar rather than red wine vinegar.  What the pastes have in common is a powerful chilli punch, cumin and a sizeable amount of cloves.  I've added some dried chilli to the recipe and the shallot or red onion.

This was hot.  Very hot.  My chillies were probably a little too hot to use in the quantity that I did, but I loved it (Spud came out in a sweat and found it too hot, I'm afraid). 

We served this with a lovely coconut salad - more on this in a future post - some barbequed prawns that had been simply marinated in fresh lime juice and some steamed basmati rice.

Mackerel Recheado
(Serves 2 - will probably make enough spice paste for 4 but it will keep a while if covered in the fridge)

2 mackerel, heads, gills and guts removed.

1 tsp cumin seeds
1 tsp corinader seeds
1 tsp black peppercorns
1/2 tsp fennel seeds
1/2 tsp cloves
1/2 tsp turmeric
1/2 tsp sea salt
2 dried chillies
1-2oz fresh red chillies (depending on strength)
3 cloves garlic
1 shallot or 1/2 small red onion
2 tsp tamarind water
1" ginger
1 tbsp red wine vinegar

Grind the dry spices to a fine powder with a pestle and mortar or a clean coffee grinder.  Add to a blender with the rest of the ingredients and whizz to a smooth red paste.

Make three deep slashes in each side of the fish.  Season inside and out. Liberally coat the inside and the outside of the fish with the paste, making sure it gets deep into the slashes in the flesh.  Set aside for an hour or more.

Barbeque over hot (not flaming) coals for around 5 minutes on each side.  

Make sure there's plenty of cold beer to hand... 

tags: fish  curry  barbeque  

links: digg this    del.icio.us    technorati    reddit