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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.
For 4 servings
Prepare and Marinate the Fish
Make the Recheado Masala
Stuff the Mackerel

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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.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 440.59 calories per serving with 26.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Coat and Fry the Fish
Serve Hot
Replace mackerel with thick slices of paneer or large mushrooms. Slit and stuff them with the masala before coating and frying.
Use a good quality store-bought Recheado masala paste to save time on soaking and grinding the spices.
Instead of semolina (rava), coat the fish with rice flour or fine cornmeal for a gluten-free crispy crust.
For a healthier version, you can bake the stuffed mackerel. Preheat oven to 200°C (400°F), place fish on a baking sheet, and bake for 15-20 minutes.