Recheado Masala Fish

Story behind the dish

Picture a lively coastal village where the aroma of spices wafts through the air, beckoning hungry souls to the vibrant fish stalls. Recheado Masala Fish is a flavorful Goa specialty that captures the essence of coastal India with its bold, zesty marinade. This dish transforms simple mackerel into a tantalizing feast, perfect for sharing with family and friends while basking in the warmth of tropical sunshine or under a cool, open sky.

The secret lies in the rich, aromatic masala paste that lovingly marinates the fish, infusing it with spicy, tangy, and savory notes. It’s a celebration of tradition, a burst of flavor in every bite, and a delightful way to explore authentic Indian coastal cuisine.

Ingredients

• 4 whole Mackerel, cleaned and slit (about 1.5 lbs / 680 g)
• 1.5 oz dried Red Chilies (18 chilies)
• 1 inch fresh Ginger
• 8 cloves Garlic
• 1.5 teaspoons Pepper
• 1 teaspoon Cumin seeds
• ½ teaspoon Turmeric powder
• 1 Cinnamon stick
• 4 Cloves
• 2 Cardamom pods
• 1 tablespoon Sugar
• 2 marble-sized Tamarind balls
• 2 ½ tablespoons Vinegar (white or coconut vinegar)
• Oil for frying

Step-by-step

1. Soak the dried red chilies, ginger, garlic, tamarind pulp, cumin, pepper, cinnamon stick, cloves, and cardamom in 2 ½ tablespoons of vinegar. Add the sugar and a pinch of salt to the mixture. Also, include turmeric powder. Let everything marinate for about 35-40 minutes.
2. Grind the soaked mixture until smooth and soft, adding more vinegar if needed. Make sure the paste remains thick; otherwise, it won’t stick well to the fish.
3. Rinse the fish, slit from the center, and make a few incisions on the top side for better flavor infusion.
4. Stuff the thick masala paste into the slit and incisions, coating the entire fish thoroughly. Marinate the stuffed fish for an additional 30 minutes.
5. Heat oil in a shallow frying pan until quite hot. Carefully place the stuffed fish in the oil and shallow fry until golden brown on both sides, about 4-5 minutes per side.
6. Remove the fish and drain excess oil. Serve hot with fresh salad, lime wedges, rice, and curry for a wholesome meal.

Chef’s tips & serving ideas

• Ensure the masala paste is thick for proper sticking; thin paste may cause uneven coating.
• If Kashmiri chilies are unavailable, substitute with Bedgi chilies or Kashmiri red chili powder for authentic flavor and vibrant color.
• Leftover masala paste can be stored in the fridge for future use, making quick meals more convenient.
• For a milder taste, omit cinnamon, as it is a strong spice often used with meat or chicken.

Closing thoughts

Recheado Masala Fish isn’t just a recipe; it’s an invitation to indulge in the rich culinary heritage of India’s coastal regions. With its fiery spices, tangy tamarind, and succulently fried fish, this dish promises a symphony of flavors that will transport your senses straight to the sun-drenched shores of Goa. Enjoy every bite, and let this vibrant dish become a cherished part of your cooking repertoire.