Mackerel Recheado
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Mackerel (5 minutes)
- b.Rinse the cleaned mackerel and pat them completely dry with paper towels.
- c.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.
- d.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.
- e.Set the fish aside while you prepare the masala.
- 2
Step 2
- a.Make the Recheado Masala Paste (15 minutes)
- b.Soak the dried Kashmiri red chillies in 1/2 cup of hot water for 15-20 minutes until they are soft.
- c.Drain the chillies, reserving the water. Add the soaked chillies to a blender or wet grinder.
- d.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.
- e.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
Step 3
- a.Stuff and Marinate the Fish (10 minutes + 30 minutes marination)
- b.Take the prepared recheado masala and generously stuff it into the slits and the cavity of each mackerel.
- c.Smear any remaining masala evenly over the entire surface of the fish.
- d.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
Step 4
- a.Fry the Mackerel (15 minutes)
- b.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.
- c.Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
- d.Carefully place 2 fish at a time in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
- e.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.
- f.Gently flip the fish and fry for another 4-5 minutes on the other side until it is cooked through and crispy.
- g.Remove the fried fish from the pan and place on a wire rack or paper towel-lined plate to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Mackerel Recheado hot, garnished with fresh onion rings and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use Goan toddy vinegar. If unavailable, apple cider vinegar or white wine vinegar are good substitutes.
- 2The recheado masala can be made in a large batch and stored in an airtight glass jar in the refrigerator for up to a month.
- 3Ensure the fish is completely dry before applying the initial marinade. This helps the masala adhere better and results in a crispier skin.
- 4Fry on a consistent medium heat. If the heat is too high, the masala will burn before the fish is cooked. If it's too low, the fish will absorb too much oil.
- 5Do not overcook the mackerel, as it can become dry. The flesh should be opaque and flake easily with a fork when done.
- 6The rava coating is optional but highly recommended for an extra crispy texture.
Adapt it for your goals.
Different Fish
This recheado masala works wonderfully with other fish like pomfret, sardines, or even prawns. Adjust cooking time based on the thickness of the fish.
Baked VersionBaked Version
For a healthier alternative, preheat your oven to 200°C (400°F). Place the stuffed fish on a baking tray lined with parchment paper, drizzle with a little oil, and bake for 15-20 minutes, or until cooked through.
Adjust Spice LevelAdjust Spice Level
To reduce the heat, use only Kashmiri chillies and make sure to deseed them thoroughly. For a spicier version, add a few hotter varieties of dried red chillies like Guntur or Byadgi.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Mackerel is an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Excellent Source of Protein
This dish provides high-quality protein, essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Anti-inflammatory Spices
The recheado masala is packed with spices like turmeric, ginger, garlic, and cloves, which are known for their powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of Mackerel Recheado (one stuffed mackerel) contains approximately 500-550 calories. The exact count can vary based on the size of the fish and the amount of oil absorbed during frying.