Recheado Masala Fish
Whole pomfret or mackerel stuffed with recheado — a fiery, vinegar-based red masala paste of Kashmiri chillies, garlic, ginger, and Goan spices — then slit and shallow-fried until caramelised and aromatic. A signature Goan Catholic preparation that can be a complete meal.
Cuisines
Goan
Best for
Lunch
Dinner
Build a full meal around Recheado Masala Fish
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
|
2 | Fish , firm white fillets |
|
1 cup | Vinegar |
|
10 | Kashmiri Chili , dried |
|
1 tablespoon | Cumin , seeds |
|
1 tablespoon | Black Peppercorn |
|
1 tablespoon | Turmeric powder |
|
1 tablespoon | Sugar |
|
6 cloves | Garlic , finely chopped |
|
1 | Ginger , small piece |
|
1 | Onion , thinly sliced |
|
2 | Clove |
|
1 | Cinnamon stick |
|
1 teaspoon | Salt , to taste |
|
2 tablespoons | Oil , for frying |
Instructions
- 1 Clean the fish and make slits on both sides for the masala to seep in.
- 2 Soak the dried red chilies in vinegar for 15 minutes.
- 3 In a blender, add soaked chilies, cumin seeds, black peppercorns, turmeric powder, sugar, garlic, ginger, onion, cloves, cinnamon stick, and salt.
- 4 Blend the ingredients into a smooth paste, adding vinegar as needed to achieve a thick consistency.
- 5 Rub the masala generously over the fish, ensuring it gets into the slits. Let it marinate for at least 30 minutes.
- 6 Heat oil in a pan over medium heat.
- 7 Fry the marinated fish on both sides until cooked through and golden brown.
- 8 Serve hot with steamed rice or bread.
Tips
For a more intense flavor, marinate the fish overnight in the refrigerator.