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Summer and the barbecue season is in full flood (hopefully not like last year) this is a stunning way to surprise your guests with spices, fresh fish and a cooling accompanying cucumber Riata and all gluten free.
• 4 x 220g Whole Mackerel
• 8 x 15cm White String
For the Masala Paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1/4 teaspoon cloves
• 1/2 teaspoon turmeric powder
• 40g medium hot red Dutch chillies, roughly chopped
• 1/2 teaspoon salt
• 4 garlic cloves, chopped
• 1 teaspoon light muscovado sugar
• 1 teaspoon tamarind paste
• 2.5 cm fresh root ginger, peeled roughly chopped
• 1 tablespoon red wine vinegar
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For the Riata
• 2 Cucumbers, peeled cut lengthways and deseeded
• 1 teaspoon salt
• 375ml thick natural yoghurt
• 1 x lemon juiced
• 1 1/2 teaspoons cumin seeds
• 2 tablespoons chopped fresh mint
Method
For the Riata sprinkle the salt onto the two pieces of cucumber and leave for 15 minutes then drain away the liquid and rinse the cucumber quickly in cold water. Drain well then cut into small dice combine the yoghurt, lemon juice then gently roast the cumin seeds again in dry pan and grind, add this to the yoghurt mixture, check the seasoning and the mint, keep refrigerated until later.
For the Masala paste in a dry pan gently roast the spice seeds until they become aromatic then remove and grind to a powder. Place all the ingredients into a food processor and blend to a smooth paste, place the paste in a kilner jar and refrigerate.
Remove the head of the fish. Start to cut away the top fillet until you can get the whole blade of the knife underneath it. Rest a hand on top of the fish and cut the fillet away from the bone until you are about 1 inch away from the tail.
Pull back the top fillet and snip out the backbone close to the tail with scissors - the fillets will still be attached by the tail.
Open the fillets and spread one fillet with Masala paste and place the two fillets back into shape and tie the fish with two pieces of string. (If you prefer ask your fishmonger to prepare the fish).
To finish barbecue the Mackerel for 3 minutes on each side then serve with the chilled Riata and warm (Gluten free) crusty bread and a tomato and onion salad.
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Barbecued Goan Masala Mackerel with Indian Cucumber Riata
