Rechado Mackerel
Whole mackerel slit and stuffed with the tangy Goan rechado masala, then pan-fried till the spiced paste crisps at the edges.
35 min 2 servingsMedium
Ingredients
2 servingsContains: fish
Flavor profile
Spice
Sweetness
Richness
Method
- 1Soak Kashmiri chillies in vinegar for 15 minutes.
- 2Grind the chillies with garlic, ginger, cumin, cloves and peppercorns using vinegar to a thick paste.
- 3Season the paste with sugar and salt.
- 4Clean the mackerel and make a deep pocket along each side.
- 5Rub the fish with salt and a little turmeric.
- 6Stuff the pockets generously with the rechado masala.
- 7Coat the outside with a thin layer of masala too.
- 8Rest the stuffed fish for 15 minutes.
- 9Heat oil in a flat pan over medium heat.
- 10Fry the mackerel 4-5 minutes each side till crisp.
- 11Spoon hot oil over the fish as it cooks.
- 12Serve hot with lime wedges.
Frequently asked
About 35 minutes total — 20 min prep and 15 min cooking.
Yes — Rechado Mackerel is gluten free.
Rechado Mackerel contains fish. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
