Fish Recheado
An authentic non-vegetarian recipe from Goa, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
4piece Whole mackerel (bangda) or pomfret
8piece Dried Kashmiri red chillies
4piece Dried Bedgi red chillies
8piece Garlic cloves
20g Ginger
5g Cumin seeds
8piece Black peppercorns
4piece Cloves
1piece Cinnamon stick
3g Turmeric powder
5g Sugar
40ml Goan coconut vinegar
60ml Oil (for shallow frying)
6g Salt
100g Onion (for serving)
2piece Lemon wedges (for serving)
16 ingredients needed
đĄ Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Clean the fish:** Clean and gut the whole fish. Make 3â4 deep diagonal slits on each side of the fish. This allows the recheado masala to penetrate the flesh.
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**Soak the chillies:** Soak both types of dried red chillies in warm water for 20 minutes until softened.
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**Make the recheado masala:** Drain the soaked chillies. Grind together with garlic, ginger, cumin seeds, black peppercorns, cloves, cinnamon, turmeric, sugar, and coconut vinegar into a very smooth, thick paste. The vinegar acts as the grinding liquid and preservative.
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**Taste the masala:** The recheado masala should be spicy, tangy, slightly sweet, and deeply aromatic. Adjust salt and vinegar to taste.
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**Stuff the fish:** Rub the recheado masala generously all over the fish, inside the cavity, and deep into the slits. Ensure the masala penetrates well.
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**Marinate:** Let the stuffed fish marinate for at least 30 minutes (up to 2 hours in the refrigerator for deeper flavour).
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**Heat the oil:** Heat oil in a wide, flat pan on medium heat. The pan should be large enough to hold the fish flat.
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**Shallow fry:** Place the marinated fish in the hot oil. Cook on medium heat for 5â6 minutes on the first side without moving, until the masala forms a crust and the fish is golden.
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**Flip carefully:** Gently flip the fish using a wide spatula. Cook for another 5â6 minutes on the second side until cooked through and the masala is caramelised.
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**Serve:** Serve hot with sliced onion rings, lemon wedges, and Goan pĂŁo (bread) or steamed rice.
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Chef's Tips
Recheado masala is the quintessential Goan spice paste; the combination of two types of chillies â Kashmiri for colour and Bedgi for heat â is what gives it its characteristic deep red colour and balanced spice.
Coconut vinegar is traditional and essential; it preserves the masala and gives it a distinctive tangy flavour that wine vinegar cannot replicate.
Make the recheado masala in a large batch and refrigerate for up to 2 weeks; it is used in many Goan dishes.
Cook on medium heat throughout; high heat burns the masala before the fish cooks through, while low heat makes the fish steam rather than fry.
About This Dish
Fish Recheado is a traditional non-vegetarian dish from Goa, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Recheado masala is the quintessential Goan spice paste; the combination of two types of chillies â Kashmiri for colour and Bedgi for heat â is what gives it its characteristic deep red colour and balanced spice. - Coconut vinegar is traditional and essential; it preserves the masala and gives it a distinctive tangy flavour that wine vinegar cannot replicate. - Make the recheado masala in a large batch and refrigerate for up to 2 weeks; it is used in many Goan dishes. - Cook on medium heat throughout; high heat burns the masala before the fish cooks through, while low heat makes the fish steam rather than fry.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium