Goan Recheado Fish Fry | Mackerel Fish fry Goa style | How to make Recheado masala |
Recheado Fish Fry is a Goan speciality, where fish like mackerel(bangda) is slit and stuffed with a spicy and tangy recheado masala, coated with rava and then shallow fried. Recheado mackerel fry is perfect when paired with goan fish curry and rice.
Servings: 4 fish
Equipment
- Large frying pan
Ingredients
- 4 Mackerel/bangada/ pomfret washed and cleaned
- 2-3 tbsp lemon juice
- salt to marinate the fish
- 1/2 cup Rava (semolina) to coat the fish
For Recheado Masala
- 10-12 Kashmiri Red chillies
- 4-5 Dried red chilli (spicy variety) (optional)
- 2/3 cup White Vinegar ** (Add more if required to make a fine paste)
- 1 Onion (chopped and sautéd in 2 tsp oil until soft and golden brown)
- 7-8 large Garlic cloves (I used Balsajo black garlic)
- 1 inch Ginger
- 1 tsp Turmeric powder
- 2-3 Green Cardamoms
- 4-5 Cloves
- 1 inch Cinnamon
- 1/2 tsp Coriander seeds
- 1/2 tsp Cumin seeds
- 2-3 tsp palm sugar/sugar/jaggery Add more or less according to taste
- Salt to taste
- 3-4 tbsp Oil for shallow frying
Instructions
- Clean the fish and make slit in the fish for stuffing. Then marinate the fish with lemon juice and salt and keep it aside.
- Meanwhile in a mixer grinder add all the ingredients under recheado masala and ground into a fine paste. Add more vinegar few tsps at a time if required to ground into a fine paste.
- Now stuff and coat the fish really well with the recheado masala.
- Now coat the recheado stuffed fish with semolina/rava.
- Heat 3-4 tablespoons of oil in a frying pan or skillet and shallow fry the fish on medium to low heat. Fry until the fish is crispy and golden brown.
- Serve Recheado fish fry with lime wedges and onions along with rice and goan fish curry.
Notes
** If you don't want to use vinegar, you can add tamarind water to this recipe.