📝 About This Recipe
Transport your senses to the sun-drenched shores of Goa with this iconic Mackerel Recheado, where fresh, oily fish meets a vibrant, tangy-spicy red masala. The word 'Recheado' means 'stuffed' in Portuguese, reflecting the deep colonial influence on this coastal Indian classic. The bold acidity of toddy vinegar cuts through the richness of the mackerel, creating a perfectly balanced explosion of flavor that is crispy on the outside and incredibly succulent within.
🥗 Ingredients
The Fish
- 4 large Fresh Mackerel (Bangda) (cleaned and gutted with heads intact or removed)
- 1/2 teaspoon Turmeric powder (for initial marination)
- 1 teaspoon Salt (to taste)
Recheado Masala Paste
- 12-15 pieces Dried Kashmiri Red Chillies (deseeded for less heat, soaked in vinegar)
- 10-12 large Garlic cloves (peeled)
- 1 inch Fresh Ginger (roughly chopped)
- 1 teaspoon Black Peppercorns
- 1 teaspoon Cumin Seeds
- 5-6 pieces Cloves
- 1/2 inch Cinnamon Stick
- 1/4 to 1/3 cup Goan Toddy Vinegar (substitute with Apple Cider Vinegar if unavailable)
- 1/2 teaspoon Sugar (to balance the acidity)
For Frying
- 1/2 cup Semolina (Rava) (for coating)
- 3-4 tablespoons Coconut Oil (for shallow frying)
- 1 sprig Fresh Cilantro (for garnish)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Wash the mackerel thoroughly. Pat them completely dry with paper towels; this is crucial for getting a crispy skin later.
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2
Using a sharp knife, make a deep slit along the backbone of the fish from head to tail on both sides, being careful not to cut all the way through. You want to create 'pockets' for the stuffing.
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3
Rub the fish inside and out with turmeric and a pinch of salt. Set aside for 15 minutes to marinate.
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4
Prepare the Recheado masala by placing the soaked chillies, garlic, ginger, peppercorns, cumin, cloves, cinnamon, sugar, and salt into a blender.
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5
Add the toddy vinegar gradually while blending. Process until you achieve a very smooth, thick, and vibrant red paste. Do not add water; the vinegar should provide all the moisture.
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6
Taste the masala. It should be sharp, spicy, and slightly sweet. Adjust salt or sugar if necessary.
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7
Generously stuff the slits you made in the mackerel with the red masala paste. Spread any remaining paste thinly over the skin of the fish.
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8
Let the stuffed fish marinate for at least 20-30 minutes so the flavors penetrate the oily flesh.
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9
Spread the semolina (rava) on a flat plate. Lightly dredge each mackerel in the semolina, pressing gently so it adheres to the surface. Shake off any excess.
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10
Heat coconut oil in a wide non-stick or cast-iron frying pan over medium-high heat until shimmering.
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11
Carefully place the mackerel in the pan. Do not overcrowd; cook in batches if necessary.
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12
Fry for 5-6 minutes on the first side until the crust is golden brown and crisp. Carefully flip the fish using a wide spatula.
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13
Fry the second side for another 4-5 minutes. The fish is done when the meat is opaque and flakes easily near the bone.
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14
Drain the fish on paper towels for just a moment to remove excess oil.
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15
Garnish with fresh cilantro and serve immediately while the crust is still crunchy.
💡 Chef's Tips
Always use fresh mackerel for this dish; frozen fish tends to release too much water and won't get that signature crispiness. If you cannot find Goan toddy vinegar, use a high-quality apple cider vinegar with a pinch more sugar to mimic the fermented profile. Do not skip the semolina coating; it provides the essential 'crunch' that contrasts with the soft, spicy stuffing. Handle the fish gently when flipping, as mackerel can be delicate once cooked through. Make an extra batch of the Recheado masala; it keeps well in the fridge for weeks and can be used to marinate prawns or chicken.
🍽️ Serving Suggestions
Serve hot with steamed Basmati rice and a bowl of Goan Dal Varan or Sol Kadhi. Pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or a light Indian lager. Add a side of kachumber (onion-tomato-cucumber salad) to provide a fresh, cooling contrast to the heat. Enjoy it as a standalone appetizer with a squeeze of fresh lime juice and some pickled onions. Serve alongside a warm Poi (Goan leavened bread) to mop up any stray bits of spicy masala.