Recheado Masala Fish
Spicy Goan-style recheado masala stuffed mackerel—fiery, tangy and aromatic with a thick red paste that crisps up when pan-fried. Perfect with rice, salad and lime.
Servings
4
Difficulty
Easy
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Ingredients
main
- 4 pcs mackerel
- 18 pcs dried red chilli (kashmiri or bedgi)
- 1 inch ginger
- 8 cloves garlic
- 1.5 tsp black pepper
- 1 tsp cumin
- 0.5 tsp turmeric
- 1 pcs cinnamon stick
- 4 pcs cloves
- 2 pcs cardamom
- 1 tbsp sugar
- 2 pcs tamarind pulp (marble-sized balls)
- 2.5 tbsp vinegar
- oil (for frying)
Directions
- Soak dried red chillies, ginger, garlic, tamarind pulp and whole spices (pepper,cumin,cinnamon,cloves,cardamom) in vinegar; add sugar,salt and turmeric and mix well.
- Marinate the soaked mixture for 35 to 40 minutes.
- Grind the mixture into a thick smooth paste, adding more vinegar only if needed to reach a thick consistency.
- Rinse the mackerel and slit along the center and make incisions on top.
- Stuff the thick masala paste into the center cavity and into the incisions and coat the exterior; marinate the stuffed fish for 30 minutes.
- Heat oil in a shallow pan until quite hot and shallow-fry the stuffed mackerels until golden brown on both sides.
- Serve hot with salad, lime wedges, rice or curry.