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
- 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
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.
** If you don't want to use vinegar, you can add tamarind water to this recipe.