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–+ servings

Goan mackerel recheado

Fried hot and spicy mackerel. This simple fried fish is the traditional bangda recheado from Goa.
Two pieces of mackerel, stuffed with recheado paste, in frypan
prepare: 10 minutes
cook: 10 minutes
marinate: 1 hour
total time: 20 minutes
difficulty: moderate
yield: 4 servings
calories: 863 kcal
diet: gluten free
cuisine: goan, Indian

equipment

  • wide pan with lid

ingredients

  • 4 mackerels - cleaned and scaled
  • 200 g recheado masala - see recipe
  • 3 tbsp vegetable oil

to serve

instructions

  • Rinse the fish, and make some incisions across the thick part of the fish.
  • Stuff the paste into the body cavity and work some paste into the incisions. Make sure you have coated the entire fish with this paste. Cover, and set aside to marinate for one hour, refrigerating if necessary.
  • After the marination period, allow fish to come up to room temperature before starting the next steps if you have refrigerated them.
  • Place the oil in a wide pan, and once oil is quite hot shallow fry the stuffed mackerels until they are golden brown on both sides. This will take around three minutes per side. Be very careful to not overcook the fish.
  • Remove the fish from the pan, and place it onto absorbent paper for two minutes to allow excess oil to drain. The fish can be slightly underdone when you remove them from the pan. They will continue cooking from the residual heat whilst you drain the oil.

to serve

  • Serve the recheado mackerels with the lemon wedges and coriander sprinkled over the top.

notes

  • You should wear gloves while stuffing the fish. Not only will the paste stain your skin, but the chilli content will be hard to wash away.
  • The times above do not include making your own recheado masala.

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nutrition

Serving: 150 g | Calories: 863 kcal | Carbohydrates: 6 g | Protein: 91 g | Fat: 49 g | Saturated Fat: 19 g | Cholesterol: 211 mg | Sodium: 388 mg | Potassium: 1864 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 8155 IU | Vitamin C: 27.5 mg | Calcium: 181 mg | Iron: 6.7 mg