Goan Mackerel Recheado
Ingredients

4 Mackerels

Recheado Masala  for Fish

Grind and store in an airtight jar in the fridge until required.

6 tbsp chilli powder
1 tsp pepper
24 flakes garlic
½ tsp clove powder
½ tsp cinnamon powder
1 tsp cumin powder
3 tsp coriander powder
¼ tsp turmeric
1 tsp sugar
1 tsp tamarind paste or walnut size ball of tamarind soaked in warm water
2 tsp salt
 

 

Fried Stuffing for Mackerel

1 tbsp masala for mackerel or Goan red masala
1 large onion – sliced
1 green chilli finely sliced
2 large tomatoes chopped
1 tsp tamarind paste
½ tsp sugar
½ bunch green coriander
Cooking Steps
  1. 4 cleaned mackerels. Slit the fish along either side of the centre bone from head to tail to make two pockets.  Salt well and keep aside.
  2. Fry 1 large sliced onion until soft but not browned. Add the finely cut green chilli, chopped tomatoes and fry until soft.
  3. Turn the flame low. Add the ground masala paste, tamarind paste and sugar and cook the mixture until soft.   Add the green chillies and chopped coriander.  Turn off the flame and leave the stuffing to cool.
  4. Take a tsp of the masala and stuff the mackerel evenly along either side of the backbone, spreading a little all over the fish. Goans traditionally tie the mackerel with fine string to stop the stuffing from coming out but wooden toothpicks could also be used.
  5. Fry the mackerels in hot oil until cooked and well browned on both sides.

 

Serve with onion and tomato salad.