Recheado Masala is spicy, sour and slightly sweet. It is mostly used as a stuffing for fishes like mackerels, pomfret or even squids! It is a pretty versatile Goan condiment, it can also be used as a marinade like these grilled chicken drumsticks or as a spice paste to flavor up things like this Goan style calamari (squids) or these stuffed squids. Personally, I love the use of recheado masala for stuffing mackerels. The zingy flavors of the spice paste and the delicious, savory taste of the mackerel are just perfect together.
Recheado stuffed mackerels like rava fried mussels are a ubiquitous dish found in menus of every Goan beach shack and restaurant. These dishes are perfect with some chilled beverage to wash it all down! So next time you visit Goa do not forget to try these delicious delicacies or make some at home. It ain’t that difficult either:) I’m in India currently, folks! I stayed with my parents for a couple of days, and I intended photographing all the delicious Goan seafood prepared by my Mom for the blog. I got a little lazy and just enjoyed my Mom’s delicious food after months. It’s always comforting and blissful to have food prepared by Mom, isn’t it?
I did shoot these recheado mackerels though. It’s really hard to find fresh mackerels where I live in the US, so I couldn’t share this easy recipe earlier. I do have a recipe for recheado masala, which you can find here. I’ve also shared a recipe for Goan mackerel croquettes, you can find the recipe here.
STEP BY STEP INSTRUCTIONS TO MAKE RECHEADO MACKERELS | GOAN STUFFED MACKERELS | RECHEADO BANGDO
1.Cut the head and tail of the fish, remove the scales. You may retain the head if you wish to. Clean the portion near the head, wash it properly, drain and add salt. Set aside for 15 minutes. 2.Make slits on both sides of the fish to create a pouch as shown in the picture. You may remove the central bone or leave it as such. If the fish is small, you may slit only one side. Alternatively, get this done from the fishmonger.
3.Stuff the pouch on both sides with recheado masala paste, as required. I used about 1 tablespoon for each fish.
HOW TO COOK MACKEREL?
1.You can coat the fish with semolina or rice flour for a crispy exterior. I haven’t used anything for coating. Heat oil in a skillet. Once the oil is hot enough, place the stuffed mackerel in the skillet and reduce the heat to medium.
2.Cook for about 2-3 minutes or until golden brown and crisp, then flip and cook the other side for another 2 minutes. Serve hot.
NOTES 1.Use a good non-stick skillet to fry the fish. 2.Make sure the oil is hot, or else the fish tends to stick. Once you place the fish in the skillet, do not move it until that side is cooked. Avoid flipping multiple times.
HOW TO MAKE RECHEADO MACKERELS | FISH RECHEADO?
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