ChefBookDinner · Indian
Recheado Masala Fish
A spicy and flavorful Goan-style Indian seafood dish where mackerel is stuffed with a tangy, thick red chili paste and shallow-fried to perfection.
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- Prep
- 80 min
- Cook
- 15 min
- Total
- 95 min
- Serves
- 4
- Level
- Medium
Method
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Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
Add sugar, salt, and turmeric powder to the mixture.
Combine everything well and allow to marinate for 35-40 minutes.
Grind the mixture until it is soft and smooth. Add more vinegar if needed to keep the paste thick enough to stick to the fish.
Rinse the mackerel. Slit the fish from the center and make incisions on the top surface.
Stuff the masala paste into the center and the incisions. Coat the entire fish with the remaining paste and marinate for another 30 minutes.
Heat oil in a shallow pan. Once hot, shallow fry the stuffed mackerels until golden brown on both sides.
Serve hot with salad, lime wedges, rice, and curry.
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