Fried fish (तळील्ले नूस्ते)or talile Mashali

This is a Goan Hindu food one of the hot favourites of Daivajna Brahmins of the the goan Saraswat community who eats fish and chicken on most days and are facultative vegeterians. However, they do not eat beef or pork, due to religious beliefs.

Goan Fried Fish (तळील्ले नूस्ते)or talile Mashali

Ingredients: (2-3 servings)

5 slices of fish (Mackerel, pomfret, king fish, etc)
2 tbsp Goan masala paste
2-3 tbsp Cooking oil for shallow frying

Preparation of Talile Mashali

• Apply Goan masala paste to the fish and let it marinate for 15-30 minutes.
• Heat oil in the large skillet over the medium heat.
• Add fish slices and let them fry for a few minutes each side or until the fish turn golden brown and cook thoroughly.
• Serve hot with some salad.

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Goan Masala

This is an indispensable masala in Goan kitchens. It is found in most homes in Boa and is used for many seafood dishes as well as white meat ones. This recipe makes about 200g, any leftovers will keep in a jar in the refrigerator for 3-6 months.

Portions: 200g Masala Paste

Preparation: 15 minutes

Cooking: 5 minutes

Ingredients

Dry Ingredients


•75g small dried hot red chillies

•1 tsp cumin seeds

•4 cm piece of cinnamon bark, broken up into bits

•1 tsp cardamom pods

•1 tsp cloves

•1 tbsp ground coriander

•2 tbsp hot paprika

Wet Ingredients


•1 tbsp oil

•1 small onion, diced

•10 garlic cloves, peeled and roughly chopped

•50g ginger, peeled and roughly chopped

•150ml palm or cider vinegar

Method

1.Dry Ingredients: Grind the dry ingredients together in a mortar and pestle or in a coffee grinder to a powder.

2.Wet Ingredients: Heat some oil in a saucepan over a moderate heat. When the oil is hot add the onion, garlic and ginger to the pan. Cook until the onion is soft and transparent, remove from the heat and allow to cool for a couple of minutes.

3.Add the wet ingredients including the vinegar to the dry ingredients in the mortar and pestle and grind to a paste. Alternatively place all the wet and dry ingredients together in a food processor and process to a smooth paste (you may need a little more vinegar but be careful not to add to much).

4.To Store: Place the mixture in sterilised jar with a little oil over the top of the masala. Store in the refrigerator for up to 6 months.