Fish Recheado (Stuffed fish) Recipe
Fish Recheado is a popular Goan traditional fried fish dish.
8 mackerel or pomfret
1 tbsp salt
1 large onion
3 tbsp red masala powder
1 cup water
White flour as needed
Oil for frying
For Red Masala (Recheado):
30 dry Kashmiri chillies
1 tsp cumin
1 tsp turmeric powder
2 inch cinnamon stick
½ tsp peppercorns
1 tbsp jaggery
1 tbsp rock salt
2 tbsp oil
To make the red masala, roast the onions in 2 tablespoons of oil.
Grind the onions with rest of the ingredients to form a paste.
Store the masala in an airtight container until later.
To prepare the fish recheado, clean, scale and gut the fish.
Mix a tablespoon salt with 1 cup water.
Put the fish in the salted water and set aside for 10 minutes.
Slit the fish across the belly to form pockets on each side of the fish.
Heat a tablespoon of oil and fry the onions with the red masala until well cooked.
Stuff each fish pocket with a little cooked masala.
Dredge each fish lightly with flour. Heat vegetable oil in a large pan to shallow fry the fish.
Shallow fry each fish until golden brown on both sides.
Serve warm with wedges of lime.
This recipe is based on Ivo Almeida Coutinho's recipe in the cookbook "A Day in a Goan Kitchen".