Mackerel Recheado Fry

Name: Mackerel Recheado Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings (1 piece each)
Cuisine: goan
Ingredients: 4 pcs mackerel (medium-sized, cleaned and slit); 0.5 tsp turmeric powder (for marination); 1 tsp salt (for marination); 2 tbsp lime juice; 8 pcs kashmiri red chilies (deseeded); 4 pcs bedgi red chilies (for heat, optional); 8 pcs garlic (cloves); 1 inch ginger (roughly chopped); 1 tsp cumin seeds; 1 tsp black peppercorns; 4 pcs cloves; 1 inch cinnamon stick; 1 tbsp tamarind pulp; 0.25 cup coconut vinegar (or white vinegar); 1 tsp sugar (optional, to balance flavors); 0.5 cup rava (for coating); 0.5 cup oil for shallow frying

POPULARITY

0.0/5

TASTE SCORE

9/10

Crispy, pan-fried mackerel stuffed with a fiery and tangy Goan recheado masala. This iconic dish brings the vibrant flavors of the Goan coast right to your kitchen, perfect with a squeeze of lime.

PREP

20m

COOK

15m

SERVES

1 PIECE

442 cal

SERVINGS

INSTRUCTIONS

5 steps. 15 minutes total.

5 STEPS

1
Step 1
- a.Prepare and Marinate the Fish
- b.Wash the mackerel thoroughly. Make 2-3 deep slits on both sides of each fish.
- c.In a bowl, mix turmeric powder, salt, and lime juice.
- d.Rub this mixture all over the fish, ensuring it gets into the slits. Set aside for 15-20 minutes.
2
Step 2
- a.Make the Recheado Masala
- b.Soak the dried red chilies in hot water for 15 minutes to soften them.
- c.Drain the chilies and add them to a grinder jar.
- d.Add garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon, turmeric powder, tamarind pulp, sugar, and salt.
- e.Pour in the vinegar and grind everything to a very smooth, thick paste. Add a little water only if necessary to help with grinding.
3
Step 3
- a.Stuff the Mackerel
- b.Take the marinated mackerel and generously stuff the prepared recheado masala into the slits on both sides.
- c.Smear any remaining masala lightly over the entire fish.
4
Step 4
- a.Coat and Fry the Fish
- b.Spread the semolina (rava) on a flat plate.
- c.Gently press each stuffed mackerel into the semolina, coating it evenly on all sides.
- d.Heat oil in a wide, non-stick pan over medium heat.
- e.Carefully place the coated fish in the hot oil. Do not overcrowd the pan; fry in batches if needed.
- f.Fry for about 5-7 minutes on each side, until the crust is golden brown and crispy, and the fish is cooked through.
- g.The fish is cooked when the flesh flakes easily with a fork.
5
Step 5
- a.Serve Hot
- b.Remove the fried mackerel from the pan and drain on paper towels to remove excess oil.
- c.Serve immediately with onion rings, lemon wedges, and a fresh salad.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use Goan coconut vinegar.
2
Pat the fish dry with paper towels before marinating to help the masala adhere better.
3
Fry the fish on medium heat to ensure it cooks evenly from the inside without burning the masala on the outside.
4
The recheado masala can be made in a large batch and stored in an airtight container in the refrigerator for several weeks.
5
Don't overcrowd the pan while frying, as this will lower the oil temperature and result in soggy fish.
6
Ensure the masala paste is thick, not watery, so it stays inside the slits during frying.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Mackerel Recheado Fry

For 4 servings

5 steps. 15 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

What to keep in mind.

Adapt it for your goals.

Vegetarian

Quick

Gluten free

Healthy

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