Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Goa · Dinner

Goan Recheado Mackerel

Traditional 3. Goan Recheado Mackerel recipe

🧺 Ingredients

• Fresh mackerel (bangda) — 4 large (400-450g each)
• Recheado Masala (see recipe below) — 150g
• Dried Kashmiri chillies — 20
• Garlic cloves — 10-12, peeled
• Fresh ginger — 1.5 tbsp, sliced
• Cumin seeds — 1 tsp
• Coriander seeds — 1.5 tsp
• Black peppercorns — 8-10
• Black mustard seeds — 0.5 tsp
• Cinnamon stick — 0.5-inch piece
• Cloves — 3-4
• Fenugreek seeds — 0.5 tsp
• Turmeric powder — 0.75 tsp
• Tamarind concentrate — 1 tsp
• Jaggery/sugar — 1 tsp
• Coconut vinegar (white wine/malt vinegar) — 250ml
• Salt — 0.75 tsp

👩‍🍳 How to make Goan Recheado Mackerel

1. Soak Kashmiri chillies in warm water 30 min, drain
2. Dry-toast cumin seeds, coriander seeds, black peppercorns, mustard seeds, cinnamon, cloves, fenugreek seeds separately for 1-2 min each
3. Cool, grind all toasted spices to powder
4. Add soaked chillies, garlic, ginger, turmeric powder, tamarind, jaggery, salt to spice powder
5. Grind with 100ml vinegar to smooth paste (consistency: thick, spreadable)
6. Mix in remaining 150ml vinegar, stir well
7. Critical: No water — vinegar only
8. Transfer to glass jar, store refrigerated (keeps 3-4 weeks)
9. Clean mackerel well, remove scales, gut through gills without cutting belly if possible
10. Score skin diagonally 2-3 times on each side
11. Pat dry with cloth
12. Make slit along backbone inside belly cavity
13. Stuff each mackerel generously with recheado masala (approximately 30g per fish)
14. Spread extra masala on outer surface and in score marks
15. Marinate 2-4 hours (or overnight) in cool place
16. Heat 3.5 tbsp oil in wide shallow pan over medium-high flame
17. Place stuffed mackerel carefully in hot oil
18. Cook 5-6 min on first side until skin is crispy brown (watch for oil shimmering around fish)
19. Gently flip using two spatulas (keep fish intact)
20. Cook other side 5-6 min until skin is crispy brown and fish is cooked through
21. The masala's tartness and spice should coat the creamy oily fish
22. ---

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