Mar 26, 2019 | 3 Mins
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Everyone loves Goa - the sun, sand, beaches and of course its amazing food! Many of us know and have tried the famous Goan Portuguese dishes like Vindaloo, Prawns Balchao, Sorpotel, etc. But how many of us know about the Hindu Goan Saraswat food? While it may not be that easily available in restaurants, it is definitely made at a lot homes in Goa. The two cuisines are quite distinct whereas the Goan Portuguese style of food draws influence from Portuguese, Konkani, British, Saraswat and South Indian cuisines. They use vinegar to get the tangy flavour whereas the Hindu Goan cuisine uses tamarind and kokum to get the tanginess.
Here is Home-chef Sandhya's fish pickle recipe Goan Saraswat style. It is extremely simple to make and yet full of flavour. It can uplift even a simple meal of dal rice. Let us know how you like it!
Home-chef Sandhya's Mackerel Pickle. If you are in Goa, do try out her authentic Goan Saraswat thali. Request your seats here.
You can use Mackerel or Prawns to make this Goan Saraswat Style Pickle
8-10 pieces of mackerel / 1 cup of medium sized prawns
4 tablespoon oil
¾ teaspoon asafoetida
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teapoon turmeric powder
2 teaspoon red chilli powder
4 tablespoon tamarind pulp
1. Clean and wash the fish / prawns, depending on what you are using
2. Heat oil in a pan.
3. Add mustard seeds, fenugreek seeds and asafoetida. Fry for a min on low flame. Add fish / prawns, turmeric powder, chilli powder and saute for a minute.
4. Add salt and tamarind pulp and 2 tablespoons of water and cook for 5 mins till the fish is done.
TIP: The quantity of chilly powder can be adjusted as per ones requirement!
It can be refrigerated and consumed within 3-4 days.