Ingredients
For the recheado masala paste
- 8 dried Kashmiri red chilies (soaked in warm water) 🌶️
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 8 black peppercorns
- 4 cloves garlic 🧄
- 1-inch piece ginger
- 1 tsp turmeric powder
- 1 small cinnamon stick
- 4 cloves
- 2 tbsp vinegar (preferably white or coconut vinegar) 🍶
- 1 tsp sugar
- Salt to 🧂 taste
For the fish 🐟
- 2 medium-sized mackerel or pomfret (cleaned, slit along the side for stuffing or apply masala over fillets)
- Salt, 🧂 to taste
- A pinch of turmeric
- Oil for shallow frying 🛢️
Directions
Fish Recheado is a traditional Goan dish that brings together the perfect blend of spices and tanginess, making it a favorite among seafood lovers. The recipe features fresh fish, typically mackerel or pomfret, marinated with a vibrant and aromatic recheado masala. This masala paste, made from a mix of dried Kashmiri red chilies, garlic, ginger, and vinegar, creates a flavorful and spicy coating for the fish. After marinating, the fish is shallow-fried to a crispy, golden perfection.
This dish is often served with steamed rice, Goan pav (bread), or a simple salad, making it an excellent choice for lunch or dinner. The combination of spicy, tangy, and crispy elements makes it irresistible, and the dish is naturally gluten-free, making it suitable for various dietary preferences. With its high protein content from the fish and the rich, full-bodied flavors, Fish Recheado is not just a meal, but an experience that brings the taste of Goa to your plate.
Here’s an estimate of the nutritional information for Fish Recheado (based on a serving of 1 medium-sized fish, such as mackerel):
| Calories | 250-300 kcal |
| Protein | 25-30 g |
| Fat | 18-20 g |
| Saturated Fat | 3-5 g |
| Carbohydrates | 5-7 g |
| Fiber | 1-2 g |
| Sugars | 2-3 g |
| Sodium | 400-500 mg |
| Cholesterol | 60-70 mg |
| Vitamin A | 10-15% of Daily Value |
| Vitamin C | 5-10% of Daily Value |
| Calcium | 2-4% of Daily Value |
| Iron | 10-15% of Daily Value |
Disclaimer: The nutritional information provided for this recipe is an estimate based on the ingredients and cooking methods described. Actual values may vary depending on portion sizes, specific ingredients used, and cooking variations. Please consult a registered dietitian or nutritionist for more accurate nutritional guidance tailored to your needs.
Steps
1 Done | Prepare the Masala 🥣Blend all the masala paste ingredients into a smooth, thick paste using vinegar. Add a few drops of water only if necessary. |
2 Done | Prepare the Fish 🧂Wash the fish and pat dry. Apply a little salt and turmeric and let it sit for 10 minutes. Stuff the fish cavity or coat the surface generously with the recheado masala. Marinate for at least 30 minutes (overnight is best for deeper flavor). |
3 Done | Cook the Fish 🍳Heat oil in a pan and gently place the fish in. Fry on medium heat for 4–5 minutes on each side, or until the fish is cooked through and crispy on the outside. |
4 Done | Serve 🍽️Serve hot with rice 🍚, Goan bread 🥖, salad 🥗, or lime wedges 🍋. |
5 Done | Tips 📝The masala can be used for prawns 🦐 or squid 🦑 too. Store leftover masala in the fridge for up to 2 weeks. |
