Dried mackerel is considered a delicacy in the coastal seafood communities. I do not have any access to it. I have seen dry mackerels at the oriental stores here, but they looked too huge to my eyes and I dared not buy it. So when I came across this smoked Atlantic mackerel at Whole Foods, I bought it out of curiosity.
I made kismoor with it. This mackerel was smoked but was not totally dried, so it was more like a dip.
Bangdya Kismoor
Smoked Mackerel Dip
Ingredients
1 can smoked Atlantic Mackerel
1 small onion, minced
2-3 green chilies, minced
1 tbsp fresh coconut
salt to taste
1 tsp coconut oil
1 tbsp fresh lemon juice or 1 tsp tamarind pulp
Method
1. Using a fork, mash the mackerel slightly to get the flakes.
2. Mix all the ingredients together.
3. Serve immediately.
Note -
For the authentic flavor, you can make a well in the center of the kismoor and keep a live charcoal, pour a spoonful of oil and cover it immediately with a steel katori/ramekin to trap the smoke to get the smokey flavor.
4 comments:
Very different and interesting. U got wonderful collection of unique dishes.
Nice itself is tempting and the recipe seems easy and ofcourse as you mentioned authentic...
Wow..Kismoori is not new, but definitely the ingr. with which u hv tried it is !!! Sure looks great! (Was like dip means..from the pic it looks real dry!)
Ammu:
Thanks so much for your kind words.
Ramya:
Thanks.
Purnima:
The smoked mackrel had some moisture in it compared to our dried mackrel back home. So I called it a dip. It was like a salad but with little moisture due to the main ingredient.
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