Mackerel Recheado (Vinegar-Based Red Masala)
Mackerel stuffed with a vivid red masala of dry chilies, garlic, whole spices, and vinegar, coated in semolina, and shallow fried — the classic Goan Catholic style of recheado.
Servings 2 people
Ingredients
- For marinating the mackerel:
- 2 mackerels
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ¼ teaspoon salt
- For the masala:
- 8 dry red chilies
- 10 garlic cloves
- 2 cloves
- 1 tablespoon turmeric powder
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon black pepper powder
- 1 marble-sized ball of tamarind
- ¼ teaspoon sugar
- 4 fenugreek/methi seeds
- ½ cup chopped onion
- A pinch of salt
- ½ cup vinegar for grinding
- For frying the mackerel:
- ½ cup rava/semolina
- ¼ cup rice flour
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¼ teaspoon salt
- Oil for shallow frying
Instructions
- Wash the mackerel, cut off the head and tail, and remove the scales. Wash again. Slit both sides of the fish along the bone.
- Marinate with the marination ingredients and set aside for 10 minutes.
- Dry-grind all masala ingredients except the vinegar.
- Add 4 tablespoons vinegar and grind into a thick paste, adding more vinegar as needed. The paste should be thicker than ketchup.
- Stuff the mackerel with the masala on both sides of the bone, and apply it to the outside as well.
- Mix the frying ingredients (except oil) together.
- Roll the stuffed mackerel in the semolina mixture and shallow fry on both sides until golden, about 30 minutes total.
Notes
The mackerel in this recipe was cooked without the head — keep it on if you prefer.
Recheado masala can be stored in an airtight container in the refrigerator for up to a week.
Recheado masala can be stored in an airtight container in the refrigerator for up to a week.