Steamed fish cuisines like this one are made without any oil. It is sort of curing / pickling process, hence fish can be stored for couple of days. In old times when there were no refrigerators people who had no daily fish market nearby, especially from the inner parts of Kokan, developed these recipes so they can enjoy their fish without having to go out to the market every other day. Although the recipe described here is for Mackarel, any salt or river water fish can be cooked in a same way. However the main ingredient is leaves of turmeric (haldi). If you don’t have them you can use banana leaves instead.
- 7-8 fresh mackerel fillets
- Quarter teaspoon of turmeric and salt as per taste
- Chilli powder
- Dried kokam peels – 5 to 6
- Turmeric or banana leaves
- In a mixing bowl mix all the masala, salt, turmeric and kokam peels.
- Marinate fish fillets properly and set aside for 15-20 mins.
- You can use your Chinese bamboo steamer or simple stainless steel steamer if you have one BUT if you don’t you can make your own as follows: Take a broad base vessel/saucepan. Add some water in it. Put a wooden frame or stainless steel strainer balancing over your saucepan. Make sure the base of the frame / strainer doesn’t touch the water surface.
- Wrap you marinated mixture of fish in the leaves, may be using simple string. Then put it on the strainer or wooden frame. Cover it with lid / dish and put some weight on it.
- Heat the water to boil and let the fish get steam cooked. You will smell nice steamed fish once it is done. Let it cool before you remove the leaf cover.
- Malvani Steam cooked mackerel is ready to eat with rice or chapatis.
Recipe by: Maai ....(Please do Rate/Like/Share this recipe.)