why make this recipe
Rechado Mackerel Fry (Goan Style) gives you bright, bold flavours with simple steps. The recheado masala is spicy, garlicky, and tangy. The fish stays moist inside and gets a crisp outer layer. It is quick to make and pairs well with plain rice or bread.
introduction
This Goan dish uses a red chili and garlic paste called rechado to stuff and coat mackerel. It is spicy, tangy, and full of aroma. Marinate the fish for best flavour. If you like quick fish recipes, also try this simple air fryer salmon recipe for a different clean-cooked fish option.
how to make Rechado Mackerel Fry (Goan Style)
Prepare the rechado masala first by grinding the red chillies with garlic, ginger, spices, vinegar, and a little soaking water to a thick paste. Clean and slit the mackerel, salt lightly, then stuff and coat the fish with the masala. Let the fish marinate so the flavours sink in. Shallow fry on medium heat until the skin is crisp and the fish cooks through. Keep the heat steady so the masala does not burn and the fish cooks evenly.
Ingredients :
4 Mackerel (Bangda), cleaned & slit, Salt to taste, Oil for shallow frying, For Rechado Masala:, 8–10 Kashmiri red chillies (soaked), 6–8 garlic cloves, 1-inch ginger, 1 tsp cumin seeds, 5–6 peppercorns, 1-inch cinnamon, 3–4 cloves, 1 tbsp vinegar (preferably palm or malt), 1 tsp sugar (optional), Salt to taste
Directions :
Grind all rechado masala ingredients into a thick, smooth paste using a little soaking water. Apply salt lightly to the fish. Stuff and coat the mackerel generously with the rechado masala. Marinate for at least 30 minutes (overnight is best for deeper flavour). Heat oil in a pan and shallow fry on medium heat until crisp and well cooked on both sides. Serve hot with Goan rice, salad, and lemon wedges.
how to serve Rechado Mackerel Fry (Goan Style)
Serve hot with steamed Goan rice or plain cooked rice. Add a simple salad, sliced onions, and lemon wedges. A side of plain yogurt or coconut sambal goes well. For another quick fish idea, you might like this air fryer salmon recipe to compare cooking methods.
how to store Rechado Mackerel Fry (Goan Style)
Cool the cooked fish to room temperature within two hours. Store in an airtight container in the fridge for up to 2 days. Reheat gently on a pan over low heat to keep the masala from burning. Do not freeze cooked fish; texture will change. If you must keep longer, freeze the marinated raw fish (not fried) for up to one month and thaw in the fridge before frying.
tips to make Rechado Mackerel Fry (Goan Style)
- Use Kashmiri chillies for color without too much heat.
- Marinate longer (overnight) for deeper flavour.
- Keep medium heat while frying so masala cooks and does not burn.
- Pat the fish dry before coating so the masala sticks.
- Use enough oil to shallow fry and get a crisp exterior.
- Taste the masala and adjust salt and vinegar before applying to fish.
variation (if any)
- Use other firm fish like pomfret or kingfish with the same masala.
- Add tamarind paste for extra tang.
- Make a milder version by reducing chillies or removing seeds.
- Bake or air-fry the stuffed fish for a lower-oil option (reduce oil and watch closely).
FAQs
Q: Can I use dried red chillies directly without soaking?
A: You can, but soaking softens them and makes grinding easier. Soak for 20–30 minutes.
Q: How long should I marinate the fish?
A: At least 30 minutes. Overnight in the fridge gives best flavour.
Q: Can I cook this in an oven or air fryer?
A: Yes. Brush with a little oil and bake or air-fry until cooked and crisp, watching time and temperature.
Q: Is this very spicy?
A: It can be. Adjust number of chillies and remove seeds to reduce heat.
Conclusion
For another Goan take on recheado mackerel with stuffed-style preparation, see this detailed guide: Goan Style Stuffed Mackerels | Fish Recheado – Aromatic Essence.
Rechado Mackerel Fry
Ingredients
Method
- Grind all rechado masala ingredients into a thick, smooth paste using a little soaking water.
- Apply salt lightly to the fish.
- Stuff and coat the mackerel generously with the rechado masala.
- Marinate for at least 30 minutes (overnight is best for deeper flavour).
- Heat oil in a pan and shallow fry on medium heat until crisp and well cooked on both sides.
- Serve hot with steamed Goan rice, salad, and lemon wedges.