Mackerel Recheado

Recheio is the Portuguese word for stuffing. Stuffing fish with a recheio and then frying is practised regularly in Goan Cuisine. The spicy and tangy recheado masala is mostly used to make Mackerel Recheado.

Serves: 2 to 4 Persons

Prep. Time: 10 Mins. + 15 Mins. (marination)

Cooking Time: 20 Mins.

Ingredients:

[ Standard Measure – 1 cup = 200 ml ]

• Mackerels [Bangda] – 4 large
• Marinade:
  • Red Chilly Powder – ½ tbsp.
  • Turmeric Powder – ½ tsp.
  • Lime – 1 small
  • Salt – 1 tsp. or to taste
• For the Stuffing:
  • Goan Recheado Masala [click >> 1 or 2 or 3] – 4 to 6 tbsp. or as needed
• Onion (finely chopped) – 1 small
• Maida [APF] – ½ cup or as required
• Oil – 4 tbsp.

Step 1:     Clean and slit the mackerels on either side of the bone.

Step 2:     Marinate in a mixture of 1 tsp. salt, turmeric and chilli powders and lime juice for 10 to 15 minutes.

Step 3:     Take the recheado masala in a bowl and add the finely chopped onion and mix well (taste the paste for seasoning and add if required).

Step 4:     Stuff each mackerel with 1 to 1 ½ tbsp. of the stuffing and then coat the sides with maida.

Step 6:     Heat the oil in a frying pan and shallow fry the mackerel on both sides till light brown. Serve hot with steamed rice and curry.

Tips:

• Use a non-stick pan.
• To check if one side is done shake the pan and see if the fish slides.
• You can use rice flour, corn flour or semolina to coat the mackerels or just fry them without any coating.
• I have used the version 3 masala for this recipe.