Goan Mackerel Recheado

Goan Mackerel Recheado is a bold and spicy coastal favorite. “Recheado” means “stuffed,” and here, fresh mackerels are filled with a fiery red masala made from Kashmiri chilies, vinegar, and spices, then shallow fried to perfection.

Benefits:

Mackerel is rich in Omega-3 fatty acids.
Red chilies and spices aid digestion.
Low-oil shallow frying makes it healthier.

Serving Tips:

Best enjoyed hot with Goan rice or sanna.
A perfect side dish for seafood lovers.
Can also be served as a starter with lime wedges.

Cooking Guidance:

Use Kashmiri chilies for vibrant red color without too much heat.
Clean and score fish properly for stuffing.
Pan-fry on medium flame to avoid burning masala.

FAQs:
Q: Can I use other fish instead of mackerel?
A: Yes, pomfret or sardines also work well.

Q: How long can I store the recheado masala?
A: It keeps in the fridge for up to 2 weeks.

Goan Mackerel Recheado

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings: 4

Course: Main Course, Side Dish

Cuisine: Coastal Indian, Goan

Calories: 280

Ingredients Method Notes

Ingredients

Ingredients:

4 medium mackerels cleaned and slit
8 dried Kashmiri red chilies
6 garlic cloves
1- inch ginger
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp vinegar
2 tbsp oil
Salt to taste

Method

Instructions:

Grind red chilies, garlic, ginger, cumin, turmeric, vinegar, and salt into a smooth paste.
Stuff the masala inside the cleaned mackerels.
Heat oil in a pan, shallow fry fish on medium flame until golden and cooked.
Serve hot with rice or Goan bread.

Notes

Serving Suggestions:

Pairs beautifully with steamed rice and Goan dal.
Can be served as an appetizer with onion rings.