Recheado masala fish — Goan mackerel stuffed with a fiery, tangy red chilli and tamarind paste, then shallow-fried until golden. Bold, vibrant and a true coastal classic.
- 4 Mackerel
- 18 dried Red Chilli
- 1 inch Ginger
- 8 cloves Garlic
- 1.5 tsp Pepper
- 1 tsp Cumin
- ½ tsp Turmeric
- Cinnamon Stick
- 4 Cloves
- 2 Cardamom
- 1 tbsp Sugar
- 2 marble sized Tamarind Ball
- 2.5 tbsp Vinegar
- for frying Oil
Tags:
Fish SpicyVideo
Preparation
- Soak all the spices, ginger, garlic, tamarind pulp and Kashmiri chillies (everything except the oil) in the vinegar.
- Add the sugar and salt.
- Also add the turmeric powder.
- Combine everything well and marinate for 35–40 minutes.
- Grind the mixture until soft and smooth, adding more vinegar if required — but keep the paste thick, or it won't stick to the fish.
- Rinse the fish, slit from the centre, and make some incisions from the top.
- Stuff the paste into the centre and the incisions, then coat the entire fish with it. Marinate the fish for 30 minutes.
- Heat oil in a shallow pan and, once quite hot, shallow-fry the stuffed mackerel.
- Fry until golden brown on both sides.
- Serve the recheado mackerel hot with salad, lime wedges, rice and curry. If you can't find Kashmiri chillies, use bedgi chillies or Kashmiri red chilli powder; white or coconut vinegar both work; and any leftover paste can be stored in the fridge.
