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
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 2 | medium-sized fish (pomfret or mackerel) |
| 1 cup | vinegar |
| 10 | dried red Kashmiri chilies |
| 1 tablespoon | cumin seeds |
| 1 tablespoon | black peppercorns |
| 1 tablespoon | turmeric powder |
| 1 tablespoon | sugar |
| 6 cloves | garlic |
| 1 | small piece of ginger |
| 1 | small onion |
| 2 | cloves |
| 1 | cinnamon stick |
| 1 teaspoon | salt |
| 2 tablespoons | oil for frying |
| — | salt to taste |
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.