Mackerel Recheado is a Goan seafood delight! This pan-fried Bangdo (Mackerel) is stuffed with atypical Goan spice paste and is loved not only by Goan but equally by a tourist visiting Goa. Mackerel Recheado has become a signature dish of Goa.
In Goa, two parts of Goa make recheado masala in two different ways and are named 1) North Goa (Bardez) recheado masala which is usually bright Red, and 2) South Goa (Salcete) recheado masala which is usually Yellowish. This recipe gives both versions of masalas.
Mackerel Recheado – Goan Signature dish
Course: SeafoodCuisine: IndianDifficulty: Medium4
servings10
minutes15
minutesIngredients
Version 1: North Goa (Bardez) Recheado Masala – Bright Red Masala
Ingredients:
50 Kashmiri Chilies
100 Grams Garlic
15 Grams Cloves
50 Grams Haldi
1 Heaped Teaspoon Jeera
1 Heaped Teaspoon Mustard
1 Heaped Teaspoon Black Pepper
A Small Ball of Tamarind
5 Inch Piece of Ginger
A Pinch of Sugar
A Pinch of Methi
All the above ingredients are ground in vinegar to fine past.
Version 2: South Goa (Salcete) Recheado masala – Yellowish Masala
Ingredients:
Everest Kashmiri lal Chilli Powder – 6 Tablespoons
2 Teaspoons Haldi Powder
4 Teaspoons Jeera Powder
2 Teaspoons Cloves
2 Teaspoons Pepper
Two 4 Inch Cinnamon
A Ball of Tamarind
1 Big Teaspoon Salt
2 Onions of Garlic
4 Inch piece of Ginger
3 – 4 Tablespoons of Sugar
2 Teaspoons Mustard
Salt to taste
All the ingredients have to be ground in vinegar to fine paste.
Directions
- Split lengthwise, along the middle bone, without making two halves. Clean mackerel from inside and wash with water and put in as much recheado masala (version 1 or 2, of your choice.)
- Leave it in for about 5 – 10 minutes and fry on tawa with oil, preferably coconut oil.
- Enjoy recheado mackerel with rice
