A quintessential Goan delicacy featuring whole mackerel stuffed with a fiery, tangy red 'recheado' masala. Pan-fried to perfection for a crispy skin and succulent flesh, it's a burst of coastal flavors.
Prep30 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
982cal
78gprotein
27gcarbs
Ingredients
4 pieces Whole Mackerel (Medium-sized, about 200-250g each, cleaned and gutted)
8 pieces Kashmiri Dried Red Chillies (Stems removed and deseeded for less heat)
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About Mackerel Recheado, Steamed Basmati Rice, Dal Tadka and Cabbage Bhaji
Tangy mackerel recheado with protein-packed dal & fiber-rich cabbage bhaji – a perfectly spiced, gut-friendly meal!
This goan dish is perfect for lunch. With 1625.32 calories and 97.82000000000002g of protein per serving, it's a nutritious choice for your meal plan.
60gfat
1 tsp Turmeric Powder (Divided use)
1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in warm water)
1 tsp Sugar (Helps balance the flavors)
0.25 cup White Vinegar (Toddy vinegar is traditional, use more or less as needed for grinding)
1.5 tsp Salt (Divided use, adjust to taste)
0.5 cup Rava (Fine semolina for coating, optional)
0.33 cup Coconut Oil (For shallow frying, can use vegetable oil)
1 piece Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Mackerel (5 minutes)
Rinse the cleaned mackerel and pat them completely dry with paper towels.
Using a sharp knife, make 2-3 deep diagonal slits on both sides of each fish. This helps the masala penetrate deep into the flesh.
In a small bowl, mix 1/2 tsp turmeric powder and 1 tsp salt. Rub this mixture all over the fish, inside the cavity and into the slits.
Set the fish aside while you prepare the masala.
2
Make the Recheado Masala Paste (15 minutes)
Soak the dried Kashmiri red chillies in 1/2 cup of hot water for 15-20 minutes until they are soft.
Drain the chillies, reserving the water. Add the soaked chillies to a blender or wet grinder.
Add the garlic, ginger, chopped onion, cumin seeds, black peppercorns, cloves, cinnamon stick, remaining 1/2 tsp turmeric powder, tamarind paste, sugar, and remaining 1/2 tsp salt to the blender.
Grind all the ingredients into a thick, smooth paste. Add the vinegar little by little to help with grinding. If the paste is too thick, add a tablespoon of the reserved chilli-soaking water. The final paste should be thick and not runny.
3
Stuff and Marinate the Fish (10 minutes + 30 minutes marination)
Take the prepared recheado masala and generously stuff it into the slits and the cavity of each mackerel.
Smear any remaining masala evenly over the entire surface of the fish.
Cover and let the stuffed fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
4
Fry the Mackerel (15 minutes)
If using, spread the rava (semolina) on a flat plate. Gently press each marinated fish into the rava, coating it evenly on all sides. Shake off any excess.
Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
Carefully place 2 fish at a time in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
Shallow fry for 5-7 minutes on the first side, until the bottom is golden brown and crisp. The fish should be about 70% cooked.
Gently flip the fish and fry for another 4-5 minutes on the other side until it is cooked through and crispy.
Remove the fried fish from the pan and place on a wire rack or paper towel-lined plate to drain excess oil.
5
Serve
Serve the Mackerel Recheado hot, garnished with fresh onion rings and lemon wedges on the side.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Ingredients
Wash the cabbage thoroughly and shred it finely. Slit the green chilies lengthwise. Keep all other ingredients ready.
2
Prepare the Tempering (Tadka)
Heat oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
Immediately add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
3
Sauté Aromatics and Cabbage
Add the slit green chilies to the pan and sauté for about a minute to infuse their flavor into the oil.
Add the finely shredded cabbage, turmeric powder, and salt to the pan. Mix everything thoroughly to ensure the cabbage is evenly coated with the oil and spices.
4
Cook the Bhaji
Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
The cabbage will cook in its own steam; do not add any water. Cook until the cabbage is tender but still retains a slight crunch.
5
Finish and Garnish
Uncover the pan. Add the sugar and fresh grated coconut (if using). Mix well and cook for another 2 minutes, allowing the flavors to meld.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with phulkas, chapatis, or as a side dish with dal and rice.
