Recheado Masala Fish
This fiery Goan classic transforms fresh mackerel into a bold, tangy masterpiece with a vibrant red masala paste of vinegar-soaked spices. The dish delivers a punchy balance of heat from dried red chilies, warmth from cinnamon and cumin, and a bright acidity from the vinegar marinade, all clinging to tender, flaky fish. The result is a dish that’s as much about texture—crisp edges from the marinade, succulent flesh beneath—as it is about layered, unapologetic flavor. Worth making for its ability to transport you straight to the coastal kitchens of Goa, where every bite is a celebration of heat, spice, and seafood.
Ingredients
- Mackerel4
- Red Chilli18 dried
- Ginger1 inch
- Garlic8 cloves
- Pepper1.5 tsp
- Cumin1 tsp
- Turmeric½ tsp
- Cinnamon stick
- Cloves4
- Cardamom2
- Sugar1 tbsp
- Tamarind ball2 marble sized
- Vinegar2.5 tbsp
- Oilfor frying
Nutrition
Directions
- 1
Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
- 2
Add sugar and salt.
- 3
Also add turmeric powder.
- 4
Combine all nicely and marinate for 35-40 mins.
- 5
Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
- 6
Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.
- 7
Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.
- 8
Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
- 9
Fry until golden brown from both sides
- 10
Serve the recheado mackerels hot with salad, lime wedges, rice and curry.
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