This tangy spicy stuffed mackerel recipe stuffs mackerel with finely chopped onion, garlic, coriander leaves, tamarind paste, and spice powders — no coconut at all. It’s a bolder, more direct-tasting alternative to the coconut-based green masala versions of stuffed mackerel found elsewhere, learned from my mother, who made several versions of stuffed mackerel through my childhood.
Recheado (meaning “stuffed” in Portuguese) reflects Goa’s 450 years under Portuguese rule, during which Goans adopted and adapted many cooking techniques. This onion-tamarind version is one of at least three distinct stuffed mackerel styles on this site — proof that there’s no single “correct” way to make it, just different family traditions.
Why Skip the Coconut?
Leaving out coconut gives this version a sharper, more direct tang and heat, since there’s no coconut richness to soften the tamarind and chili. It’s also a genuinely useful variation if you want a lighter, less rich stuffing, or if you or someone you’re cooking for has a coconut sensitivity or simply prefers a punchier flavor.
Ingredients for Tangy Spicy Stuffed Mackerel
- Mackerel – fresh and firm.
- Onion, finely chopped – the base of the stuffing, in place of coconut.
- Garlic, finely chopped – for depth.
- Coriander leaves, finely chopped – for freshness.
- Tamarind paste – for tang.
- Red chili powder and turmeric powder – used in the marinade, the stuffing, and the coating.
- Rava and rice flour – for the crispy coating.
How to Make It — Step-by-Step
Step 1: Clean and Slit Wash the mackerel, cut off the head, fins, and tail, and clean the tummy. Add slits on both sides of the bone, from tail to head.
Step 2: Marinate Apply red chili powder, turmeric powder, and salt to the fish. Set aside for 30 minutes.
Step 3: Make the Stuffing Mix finely chopped onion, coriander leaves, red chili powder, turmeric powder, salt, and tamarind paste in a bowl. Add a splash of water only if the mixture feels dry — it should stay thick, not watery, since it’s going inside the fish.
Step 4: Stuff the Fish Pack 2 tablespoons of the stuffing on both sides of the mackerel bone. Apply any extra on top of the fish.
Step 5: Coat Mix rava, rice flour, red chili powder, turmeric powder, and salt on a plate. Roll the stuffed mackerel firmly in the mixture, coating it well.
Step 6: Fry Heat 2 tablespoons oil in a tava or frying pan. Fry the stuffed mackerel for 10 minutes on low flame, drizzle a little more oil on top, turn, and fry the other side for another 8–10 minutes.
Tips and Notes
- Adjust spice powder quantities to your own heat tolerance.
- Add finely chopped green chilies for extra heat if you’d like.
- To make tamarind pulp from scratch, soak a marble-sized ball of tamarind in ¼ cup water.
- Stuffed mackerel can be frozen for 1–2 days — thaw and bring to room temperature before frying.
How to Serve
Serve with hot steamed rice, Goan prawns curry with raw mango, crab curry, sol kadi, dry prawn kismoor, and a salad for a full authentic Goan fish thali.
Frequently Asked Questions
Can I make this without coconut sensitivity concerns? Yes — this recipe is naturally coconut-free, relying on onion, garlic, and tamarind for its flavor instead, making it a good option if you’re avoiding coconut for any reason.
Can the stuffed mackerel be prepared ahead and frozen? Yes — stuff the mackerel and freeze it for up to 1–2 days. Thaw and bring to room temperature before coating and frying.
How spicy is this recipe? The spice level is adjustable — reduce the red chili powder for a milder version or add finely chopped green chilies if you prefer more heat.
What’s the difference between this and the other stuffed mackerel recipes on this site?
This is the only version without any coconut in the stuffing, relying instead on onion, garlic, and tamarind for a sharper, more direct flavor. The other versions use a coconut-based green or spiced masala for a richer, milder result.
You might also like: Stuffed Mackerel with Green Masala, Bharillo Bangdo (Coconut Chutney Style), Recheado Mackerel, Mackerel Curry (Bangdyache Hooman), Mackerel Sukha.
Tangy Spicy Stuffed Mackerel
Ingredients
- 2 mackerel
- 4 tablespoon oil for frying
For stuffing:
- 1 medium onion finely chopped
- 5 garlic pods finely chopped
- ¼ cup coriander leaves finely chopped
- 2 tablespoon tamarind paste
- 2 teaspoon red chili powder
- 2 teaspoon turmeric powder
- ½ teaspoon salt
For coating:
- ¼ cup rava
- ¼ cup rice flour
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
For marination:
- 1 tablespoon red chili powder
- ½ tablespoon turmeric powder
- ¼ tablespoon salt
Instructions
- Wash mackerel, cut the head, fins and tail and clean the tummy. Refer to this video to know how to cut a mackerel.
- Add slits on both sides of the mackerel bone starting from tail to head.
- Marinate the mackerel by applying red chili powder, turmeric powder and salt and keep aside for 30 minutes. (Refer to ingredients in marination section)
- In a small mixing bowl, add finely chopped onion, finely chopped coriander leaves, red chili powder, turmeric powder, salt, and tamarind paste and mix well. If the mixture becomes dry, add 2 tablespoon water and mix. The mixture should not be watery as we will stuff this inside the mackerel.
- Stuff 2 tablespoon of the spicy onion mixture on both sides of the mackerel bone. If any extra stuffing remains, apply it on top of the mackerel.
- In a mixing plate, mix rava(semolina), rice flour, red chili powder, turmeric powder, and salt.
- Roll the stuffed mackerel in the spiced rava and rice flour by holding firmly to avoid the stuffing from oozing out. Coat the mackerel nicely in the spiced rava.
- Spread 2 tablespoon oil in a tava or frying pan. Place the rava coated stuffed mackerel in the frying pan and fry for 10 minutes on low flame. Drizzle some oil on the top and turn to other side and fry further for 8 – 10 minutes on low flame.
Video
Notes
- The spice powder quantity can be altered as per spice tolerance.
- Finely chopped green chilies can also be added if you can tolerate higher heat.
- To make tamarind pulp, soak 1 marble sized ball of tamarind in ¼ cup water. I used this tamarind pulp. You can use store bought tamarind pulp. Adjust the quantity as per your taste.
- Mackerel can be stuffed with and stored in freezer for 1 or 2 days. It can be thawed and brought to room temperature before shallow frying.
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