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Rechado Mackerel Fry

A flavorful Goan dish featuring mackerel stuffed and coated with a spicy, garlicky, and tangy rechado masala, served crispy and moist.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Goan, Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 pieces Mackerel (Bangda), cleaned & slit
  • to taste Salt
  • as needed tablespoons Oil for shallow frying
For Rechado Masala
  • 8-10 pieces Kashmiri red chillies (soaked)
  • 6-8 cloves garlic
  • 1 inch ginger
  • 1 teaspoon cumin seeds
  • 5-6 pieces peppercorns
  • 1 inch cinnamon
  • 3-4 pieces cloves
  • 1 tablespoon vinegar (preferably palm or malt)
  • 1 teaspoon sugar (optional)
  • to taste Salt

Method
 

Preparation
  1. Grind all rechado masala ingredients into a thick, smooth paste using a little soaking water.
  2. Apply salt lightly to the fish.
  3. Stuff and coat the mackerel generously with the rechado masala.
  4. Marinate for at least 30 minutes (overnight is best for deeper flavour).
Cooking
  1. Heat oil in a pan and shallow fry on medium heat until crisp and well cooked on both sides.
Serving
  1. Serve hot with steamed Goan rice, salad, and lemon wedges.

Notes

Pat the fish dry before coating so the masala sticks. Use enough oil to shallow fry and achieve a crisp exterior.