Date nightgluten-freedairy-free

Goan Recheado Masala Mackerel

Name: Goan Recheado Masala Mackerel
Total time: 60 min
Yield: 4 servings
Cuisine: India
Ingredients: 4 fresh whole mackerel, cleaned and slit; 18 dried red chillies; 1 inch piece fresh ginger; 8 garlic cloves; 1.5 tsp black peppercorns; 1 tsp cumin seeds; ½ tsp ground turmeric; 1 cinnamon stick; 4 whole cloves; 2 green cardamom pods; 1 tbsp sugar; 2 tbsp tamarind pulp; 2.5 tbsp vinegar; 3 tbsp vegetable oil for shallow frying

Whole spiced mackerel stuffed with a fiery, tangy Goan recheado paste and pan-fried crisp.

60 min serves 4 Medium Watch

Ingredients

4 fresh whole mackerel, cleaned and slit400g

18 dried red chillies50g

1 inch piece fresh ginger100g

8 garlic cloves3 pack

1.5 tsp black peppercorns100g

1 tsp cumin seeds100g

½ tsp ground turmeric45g

1 cinnamon stick30g

4 whole cloves30g

2 green cardamom pods30g

1 tbsp sugar1kg

2 tbsp tamarind pulp200g

2.5 tbsp vinegar568ml

3 tbsp vegetable oil for shallow frying1L

Method

Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
Add sugar and salt.
Also add turmeric powder.
Combine all nicely and marinate for 35-40 mins.
Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.
Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.
Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
Fry until golden brown from both sides
Serve the recheado mackerels hot with salad, lime wedges, rice and curry.
Notes
1. Ensure the masala paste is thick else the result won't be good.
2. If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
3. You could use white vinegar or coconut vinegar.
4. Any left over paste could be stored in the fridge for future use.
5. Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £4.53 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£9.72 est. · serves 4

Ingredients

4 fresh whole mackerel, cleaned and slit400g

18 dried red chillies50g

1 inch piece fresh ginger100g

8 garlic cloves3 pack

1.5 tsp black peppercorns100g

1 tsp cumin seeds100g

½ tsp ground turmeric45g

1 cinnamon stick30g

4 whole cloves30g

2 green cardamom pods30g

1 tbsp sugar1kg

2 tbsp tamarind pulp200g

2.5 tbsp vinegar568ml

3 tbsp vegetable oil for shallow frying1L

Method

Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.

Add sugar and salt.

Also add turmeric powder.

Combine all nicely and marinate for 35-40 mins.

Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.

Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.

Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.

Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.

Fry until golden brown from both sides

Serve the recheado mackerels hot with salad, lime wedges, rice and curry.

Notes

1. Ensure the masala paste is thick else the result won't be good.

2. If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.

3. You could use white vinegar or coconut vinegar.

4. Any left over paste could be stored in the fridge for future use.

5. Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.