Mackerel Cutlets

Goan Fish Cutlets or Fish cakes are known as "Almon”. Almon comes from Portuguese name Almondegas de Peixe which means "Fish meatballs".  Here is a recipe for those in search of the perfect Goan fish cutlet, one you can enjoy as a starter or in between some soft bread with some green chutney as a Goan fish burger.

Ingredients

6 medium sized Mackerels (gutted, scaled, cleaned and kept whole)
1 tsp Turmeric Powder

2 tsp Vinegar

2 big Onions, finely chopped

1 tomato, finely chopped
3 Green Chillies, minced (or more if you like the heat)
2 tbsp Ginger-Garlic paste

2 tblsps oil                                                                                            

A small handful Green Coriander, chopped
1 Egg
2-3 bread slices, soaked in some water
Juice of one lime
1 tsp Pepper Powder

Salt to taste

1 Egg to coat the cutlets

Rice flour/Semolina

Oil to shallow fry

Preparation

Steam the fish in a little water with the turmeric powder, vinegar and some salt to season, cool. Drain the fish, remove the bones and shred the flesh well using your fingers or a fork. Set aside. 

Heat oil in a pan and fry the onions till soft and light brown. Add the ginger garlic paste, tomato and green chillies and fry till the tomato is cooked. Cool this mixture and add it to the mashed mackerels. Add the lime juice, egg, beaten lightly, coriander and soaked bread that had been squeezed. Season with salt and pepper.  Mix well.

Shape into cutlets; coat them with the egg and  rice flour or semolina and shallow fry till brown  and crunchy on both sides. The mackerel cutlets can be served hot with some lime and some tartar sauce.

Mawa Cakes

I have been craving Mawa cakes for some time and so decided to recreate them in sunny Goa. My introduction to Mava Cakes happened when I lived in Mumbai, while doing my undergraduate studies at St. Xavier’s College near Dhobi Talao. We students spent as much time in Bastani and its equally old rival, Kyani & Co. as in our college canteen. Their distinct old-world charm - the high ceilings, dusty chandeliers, slowly turning ceiling fans, ubiquitous antique wall clock, quirky instructions and posters on the crumbling walls, chequered table cloth and the endearingly eccentric people who run it made the delicious  and cheap food they served even more enjoyable . 

Baking was brought to Bombay by the Portuguese before it was gifted to the British as dowry, with the technique of yeast bread or the pau as we know it. Initially it was to supply the army the army with sustenance. The demand for the pau and the bakeries further grew as the British took over and early migration began. Over time the Iranis capitalized on this demand and by 1901, there were 1400 bakeries, according to The Gazetteer.The Irani migrants took the business a step ahead and started restaurants which sold their bakery products as well as non-vegetarian dishes. Slowly, each Irani restaurant developed its own culinary specialities. Britannia in Ballard Estate became famous for its Berry Pulao; Sassanian Boulangerie at Dhobi Talao for its Parsi food. Kyani & Co for its bakery products; New Excelsior café for its kheema-pau; and B. Merwan for its classic Mawa Cake.

These soft, buttery, cardamom-infused cupcakes are a classic tea time delicacy.  Sold rolled in wax paper, they have been a menu staple at Irani cafés and bakeries from the time they opened in Bombay and Pune in the late 19th and early 20th centuries This tea time cake is moist and light, but gets an intense, caramelized flavor from the Mawa or Khoya an ingredient available at dairies and sweet marts in India.  Spiced with cardamom and topped with cashewnuts, this classic cake will make a delightful addition to you next tea party.

For the Mawa Cakes

Ingredients

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon cardamom powder

100gm mawa, at room temperature

6 tablespoons butter, at room temperature

1 cup sugar

2 eggs

6 tablespoons whole milk

Pinch of salt

Cashewnut halves (optional)

Method

Preheat the oven to 180 degrees Celsius and position a rack in the middle. Lightly brush with melted butter small  muffin tins or use cupcake liners instead. Set aside.

In a large bowl, mix together the dry ingredients i.e. the flour, baking powder, cardamom and salt. In another bowl, beat together the mawa, butter and sugar until light and fluffy. Add the eggs, one at a time and beating well after each addition. Fold in the reserved flour mixture and the milk. Divide evenly among the prepared cake tins, top each with a cashew half if using and bake for 20-25minutes. Serve warm with a hot cup of chai.

For a Goan spin on this recipe, I add 1/4 cup coarsely ground toasted cashew nuts to the recipe for that pop of goan flavor. Of course this isn't a traditional goan recipe, but I know it’s sure to put a smile on the faces of the many Goans who have lived around Dhobi Talao and Marine lines, and remember those lazy mornings in the Irani cafes, sipping tea, eating cake and reading the morning newspaper. Bliss!

Rissois de Camarao

Here is another recipe inherited from the Portuguese. Rissóis de Camarão  directly translated into  english means Prawn Patties. They are actually a deep-fried Portuguese version of pierogies with a creamy prawn filling. The recipe used to make rissois along with the process of dredging them in egg and breadcrumbs and subsequent deep frying ensures its unique texture of a crispy exterior and tender interior. This melt in the mouth snack and starter is a hot favorite at parties and wedding receptions in Goa and one of my favorite  fat-filled guilty indulgences.

Ingredients

For the pastry
2 cups white plain flour
2 cups whole milk
1/2 tsp salt
3 tbsp butter

For the  filling
11/2 cup shelled prawns, de-veined and chopped
1 tbsp butter
1/4 cup finely chopped onions
1/2 teaspoon of garlic paste
1 cup milk
1 tbsp plain flour
1 tbsp grated cheese

Dash of nutmeg powder
Salt and white pepper to taste

To assemble and fry
2 eggs plus 4 tblsp water, lightly beaten
breadcrumbs for coating                                                                                 
Oil for deep-frying

Method

Melt the butter in a saucepan. Add the onion and garlic and fry till onions are transparent. Add the chopped prawns and cook till they turn light pink. Stir in milk, salt and pepper. Mix the flour with a little water and stir into the mixture. Cook till thick and creamy. Remove from heat and add the cheese and nutmeg. Mix well and set aside to cool.

In a saucepan, add the milk and butter. Let it cook over medium-high heat until the milk is scalded. Lower the heat and stir in the flour into the hot milk using a wooden spoon. Keep stirring over low heat until it forms smooth dough and pulls away from the sides of the pan .Take the pan off the heat and allow to cool a little. Turn the dough out onto a lightly floured work space. Knead the warm dough until smooth and the dough springs back slightly when pressed with your finger. Keep covered while working on following steps.

Sprinkle some flour over your work surface.  Roll out pastry to about 1/8 inch thick. Cut out rounds about 2 inches in diameter.  Add 1 teaspoon of the shrimp filling into the middle of the shapes. Fold the dough over to form a semi circle, pressing the edges together.  Dip the rissole into the beaten egg, then into the bread crumbs. Set aside till ready to fry. The crumbed rissois may be frozen at this stage and thawed and deep fried when required.

Add 2 inches of vegetable oil to a large frying pan. Place it on high heat. When the oil is hot, fry the rissois, a few at a time until golden brown. Allow to drain on paper towels and serve.