Stuffed Mackerel with Green Masala – Coconut Coriander Chutney

This stuffed mackerel with green masala recipe is a Goan classic where mackerel is slit, stuffed with a fresh green chutney of coconut, coriander leaves, garlic, and tamarind, then coated in semolina and pan-fried. It’s also called Bharillo Bangdo or stuffed mackerel with green coconut chutney, and it’s a simpler, herb-forward cousin to the more heavily spiced coconut chutney version elsewhere on this site.

Goan families make stuffed mackerel differently depending on who taught them — My own mother makes this coconut-based green masala, while my mother-in-law’s version skips coconut entirely (the tangier, onion-based version also on this site). Neither is more “correct” than the other; Goan fish curry and stuffed fish recipes genuinely vary by family and community across the state.

How Is This Different from the Other Green-Style Stuffed Mackerel on This Site?

This recipe keeps the stuffing simple: just coconut, coriander leaves, garlic, tamarind, and a touch of onion, ground with no water so it stays thick. A related recipe on this site — the original Bharillo Bangdo — adds coriander seeds, black pepper, and cumin to the same base for a warmer, more complex flavor. If you want a brighter, fresher-tasting stuffing, start here; if you want something spicier and more layered, try that version instead.

Ingredients for Green Masala Stuffed Mackerel

• Mackerel – fresh and firm.
• Coconut, freshly grated – the base of the green chutney.
• Coriander leaves – for a bright, herby flavor.
• Garlic – a few pods, for depth.
• Tamarind paste – for tang.
• Green chili – for heat.
• Onion – optional, finely chopped, added after grinding.
• Rava (semolina) – for the crispy coating.
• For marinating: red chili powder, turmeric powder, salt.

How to Make It — Step-by-Step

Step 1: Clean and Slit Clean the mackerel by cutting only the head and fins. Make a slit on each side of the fish bone, starting from the tail and continuing to the neck. Set aside for 20 minutes.

Step 2: Marinate Apply chili powder, turmeric powder, and salt to the fish.

Step 3: Grind the Green Masala Grind green chili, grated coconut, chopped coriander leaves, and garlic into a thick paste — don’t add water. Stir in finely chopped onion (if using) after grinding.

Step 4: Add Tamarind Mix tamarind paste into the chutney along with a pinch of salt.

Step 5: Stuff the Fish Pack the mixture into the mackerel on both sides of the bone.

Step 6: Coat Mix rava, red chili powder, turmeric powder, and a pinch of salt on a plate. Roll the stuffed mackerel firmly in the mixture to coat evenly.

Step 7: Fry Heat 1 tablespoon oil in a pan. Fry the stuffed mackerel for 10 minutes on one side, drizzle a little more oil on top, then carefully turn and fry the other side for another 10 minutes.

How to Serve

Serve with rice, Goan prawns curry with ladyfingers, dry prawn kismoor, bottle gourd bhaji, and a simple salad — or as a standalone starter.

Frequently Asked Questions

Does authentic Goan stuffed mackerel (recheado) include coconut? It depends on the family. Some Goan households, including Raksha’s mother’s recipe, include coconut in the green stuffing, as in this recipe. Others, including some traditional recheado-style recipes, deliberately leave coconut out. Both are genuinely authentic to their own family traditions — there isn’t one single “correct” version across all of Goa.

Can this be made healthier than pan-frying? Yes — bake, grill, or air fry the stuffed, coated mackerel instead of pan-frying for a lighter version, adjusting time slightly since these methods can dry the fish out faster than tava frying.

What’s the difference between this and Bharillo Bangdo elsewhere on this site? This version keeps the stuffing simple — coconut, coriander, garlic, and tamarind only. The other version adds coriander seeds, black pepper, and cumin for a spicier, more complex stuffing. Both use the same basic technique.

Can I skip the onion in the stuffing? Yes — onion is optional in this recipe and can be left out entirely if you prefer a purely herb-and-coconut flavor without any raw onion bite.

You might also like: Bharillo Bangdo (Coconut Chutney Style), Tangy Spicy Stuffed Mackerel, Stuffed Mackerel with Red Masala (Recheado), Mackerel Curry, Mackerel Sukha.

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5 from 14 votes

Stuffed Mackerel with Green Masala

Mackerel stuffed with a coconut, coriander, and garlic chutney, coated in semolina, and pan-fried until crispy.

Prep Time15 minutes mins

Cook Time25 minutes mins

Servings: 2 People

By: Raksha Kamat

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 mackerel
• ▢ 3 tablespoon coconut grated
• ▢ 2 tablespoon coriander leaves chopped
• ▢ 1 tsp turmeric powder
• ▢ 1 teaspoon chilli powder
• ▢ 1 teaspoon salt
• ▢ 2 teaspoon tamarind pulp
• ▢ 1 green chilli
• ▢ 4-5 pods of garlic
• ▢ Onions optional
• ▢ For frying:
• ▢ 1 cup rawa
• ▢ 1/2 teaspoon chilli powder
• ▢ 1/2 teaspoon turmeric powder
• ▢ 1/4 cup oil

Instructions

• Clean the mackerel by cutting only its head and fins. Check this video to know how to clean mackerel. Make a slit on each side of the fish bone. To make a slit, start from the tail and continue till its neck. Keep aside for 20minutes.
• Marinate the fish by applying chilli powder, turmeric powder and salt.
• Grind green chilli, grated coconut, chopped coriander and garlic into a thick paste. Don’t add water while grinding. Finely chopped onions can be added to the mixture after grinding.
• Mix tamarind paste in the chutney and add a pinch of salt.
• Stuff this mixture into the mackerel on both sides of the fish bone.
• In a plate, add rava, red chilli powder, turmeric powder and a pinch of salt and mix well.
• Roll the stuffed mackerel on both sides by holding firmly to avoid the stuffing from coming out.
• In a pan, add 1 tablespoon oil.
• Place the stuffed mackerel in it and fry for 10 minutes on one side. Drizzle little oil on top.
• Turn it carefully and fry on the other side for another 10 minutes.

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Note: The recipe was published on 2nd Mar 2011 and is republished.