This Recheado Fish Fry is a classic Goan dish featuring fish like mackerel (bangda) marinated and stuffed with a tangy, spicy fish Recheado masala, coated with semolina (rava), and pan-fried to golden perfection. This Recheado Mackerel fry is best enjoyed with traditional Goan fish curry and rice for an authentic coastal meal. Learn to make this flavorful dish with step-by-step photos and a quick recipe video.
My love for exploring regional cuisines led me to learn about Goan cooking, and that’s when I learned about Goan Recheado Fish Fry or Fish Recheado. This mackerel recheado recipe uses fresh Mackerel fish stuffed with Recheado Masala and crispy fried.
I love how this recheado masala transforms a simple Goan Mackerel fish fry into flavorful and special Recheado Mackerels. Goan Recheado Fish Fry is a favorite among foreigners who visit Goa and enjoy Goan cuisine. Recheado fish has become a staple at our dinner table, accompanied by other Goan favorites such as Goan Fish Curry, Chicken Xacuti, Prawn Fry, Chicken Vindaloo, and Chicken Cafreal.
What is Recheado Masala?
Recheado Masala is a spicy and tangy paste that’s a must-have in Goan cooking. The word "Recheado" comes from Portuguese and means "stuffed," which makes sense because this masala is often used to stuff fish like mackerel or pomfret. Stuffed Mackerel is my favorite. Made with red chilies, Goan vinegar, garlic, and a mix of spices, it’s not just for stuffing fish—it’s amazing as a marinade or even in curries.
In this recipe post, I am sharing how to make Recheado Mackerel. A delicious Goan-style mackerel fry made with Mackerel fish stuffed with flavorful Recheado masala. You can serve this recheado mackerel as a side dish with rice and curry for an authentic Goan meal.
More seafood recipes that you might like
- Goan fish curry
- Rava fish fry
- Stuffed mackerel
- Goan green masala fish fry
- Goan King fish fry
Ingredients Notes
This recheado masala fish fry is easy to make and is ready within 30 minutes (excluding the marinating time). Marinate the fish with salt and then stuff the fish with recheado masala. Here's the detailed recipe for Rechado Masala. Pan-fry Mackerels until golden and crispy, and serve immediately. Here’s what you will need to make this Goan-style Mackerel fry recipe.
- Recheado Masala: It takes only 30 minutes to make Recheado Masala with simple ingredients you already have in your kitchen. You can use it as a spicy marinade for any fish fry recipe, or to make stuffed fish like this recheado mackerel, or curries. I like to make my recheado masala in advance and refrigerate it overnight. The next day, it tastes even more flavorful and less spicy than when it's freshly made.
- Fish: You can use any fish for this stuffed fish recipe such as mackerel (bangda), kingfish (Iswan), or pomfret (paplet). I used fresh mackerels to make this Goan recheado mackerel.
- Oil: I used coconut oil to fry fish for authentic flavor and it's easily available here. You can use any cooking oil with a neutral flavor and a high smoke point.
For a detailed list of ingredients and their measurements, check out the recipe card below. Here's how to make recheado fish fry.
How to make Recheado fish fry?
Marinating fish for Recheado Mackerel fry
1) Clean the mackerel fish or any fish like Pomfret. Remove head, tail, and scales. Remove the internal organs, including the gills. Rinse the fish inside and out with cold water.
2) Using a sharp knife, carefully make two incisions on each side of the Mackerel fish, positioned close to the backbone. Gently widen the slits to form small pockets. These pockets will hold the flavorful recheado masala. Score the fish a few times on each side (not too deep). Check out the images for more detail or watch the video.
3) Marinate the fish with salt and keep it aside for 15 minutes. Don't forget to apply salt inside the pockets and slits too.
Stuffing Mackerel
4) Add 1 teaspoon of recheado masala inside each pocket. Press gently on both sides and let excess masala come out. Apply the masala on both sides of the fish (top and bottom surface, inside the slits too). You can coat it in semolina and then pan-fry it. I skipped this step.
Tip: Feel free to add recheado masala to taste, but be mindful not to overdo it, as some of the masala may come out while frying the stuffed fish. Also, remember, the masala is spicy, so adjust the amount accordingly.
5) Marinate the fish in this goan masala for an hour in the refrigerator. Don't skip this step, as it's the secret to a truly flavorful fish fry. However, if time constraints are an issue, a 30-minute marinade will still do the trick.
Frying the Recheado Mackerel
6) In a heavy-bottomed pan, heat 1 tablespoon of oil. Carefully place the recheado masala fish in the hot oil and cook undisturbed for 2-3 minutes. Avoid overcrowding the pan. Gently flip the fish from the unstuffed side to avoid losing the flavorful recheado masala.
Tip: Flip the fish with a wide, flat spatula, ensuring it doesn't break.
7) Apply a teaspoon of oil on top. Fry the recheado masala fish until it is golden brown and crispy on both sides. Once cooked remove this recheado mackerel to a plate. Serve this goan recheado fish fry as a side dish with rice and any curry of your choice.
Tips for Perfect Recheado Mackerel Fry
- Firm, White-Fleshed Fish: You can choose fish like pomfret, king fish, or mackerel for this fish recheado masala recipe. These fish hold their shape well during cooking and absorb the flavors of the marinade beautifully.
- Marinate the fish: Ensure the Mackerel fish is well-coated with the recheado masala. Marinate for at least an hour, or ideally overnight, for the flavors to penetrate deeply. Keep the marinated Mackerel covered inside the refrigerator.
- Do not overstuff the fish: Overstuffing the fish with recheado masala can cause it to spill out during frying, leading to a mess in the pan.
- Hot oil: For the perfect golden brown crust, heat the oil until it's hot but not smoking. If the oil is too hot, the fish will burn on the outside.
- Flipping too early: Allow the fish to cook undisturbed on one side for a good 2-3 minutes before flipping to avoid breaking it apart.
- Variation: I have seen a few locals add chopped onions to the recheado masala and stuff it inside the fish and then fry it. You can also give it a try.
Frequently Asked Questions
You can use a variety of fish for this dish, but firm, white-fleshed fish work best. Traditional choices in Goan cuisine include mackerel (bangda), kingfish (surmai/iswan), and pomfret (paplet). These fish hold their shape during frying and absorb the flavors of the recheado masala beautifully.
For the best flavor, marinate the fish for at least 1 hour (keep it marinated fish inside the refrigerator). This allows the masala to penetrate the fish. However, if you're short on time, a 30-minute marinade will still work.
Coconut oil is a staple in Goan cuisine and adds a unique, authentic flavor to recheado masala fish. Its high smoke point makes it ideal for frying, ensuring the fish turns golden and crispy without burning. If unavailable, use any neutral oil with a high smoke point as a substitute.
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Goan Recheado Fish Fry (Mackerel Fry Recipe)
Equipment
- 1 Frying pan
Ingredients
- 3 mackerel fish medium-size, or use any firm fish like king fish or pomfret.
- 6 teaspoon of Recheado Masala add as per taste, the recipe is given in the notes section.
- 3-4 tablespoon coconut oil or any cooking oil with high smoke point and neutral flavor.
Instructions
Marinate fish for Recheado Mackerel
- Clean the mackerel fish or any fish like King fish or Pomfret. Remove head, tail, and scales. Remove the internal organs, including the gills. Rinse the fish inside and out with cold water.
- Using a sharp knife, carefully make two incisions on each side of the Mackerel fish, positioned close to the backbone. Gently widen the slits to form small pockets. These pockets will hold the flavorful masala. Score the fish a few times on each side (not too deep). Check out the images for more detail or watch the video.
- Marinate the fish with salt and keep it aside for 15 minutes. Don't forget to apply salt inside the pockets and slits too.
Stuffing Mackerel
- Add 1 teaspoon of recheado masala inside each pocket. Press gently on both sides and let excess masala come out. Apply the masala on both sides of the fish (top and bottom surface, inside the slits too). You can coat it in semolina and then pan-fry it. I skipped this step.Tip: Feel free to add masala to taste, but be mindful not to overdo it, as some of it may come out during frying. Also remember, the masala is spicy, so adjust the amount accordingly.
- Marinate the fish in this goan masala for an hour in the refrigerator. Don't skip this step, as it's the secret to a truly flavorful fish fry. However, if time constraints are an issue, a 30-minute marinade will still do the trick.
Frying the Recheado Mackerel
- In a heavy-bottomed pan, heat 1 tablespoon of oil. Carefully place the recheado masala fish in the hot oil and cook undisturbed for 2-3 minutes. Avoid overcrowding the pan. Gently flip the fish from the unstuffed side to avoid losing the flavorful recheado masala.Tip: Flip the fish with a wide, flat spatula, ensuring it doesn't break.
- Apply a teaspoon of oil on top. Fry the Mackerel fish until it is golden brown and crispy on both sides. Once cooked remove recheado mackerel to a plate. Serve this goan recheado fish fry as a side dish with rice and any curry of your choice.
Video
Notes
- You can check out the recipe for Recheado Masala.
- Firm, White-Fleshed Fish: Opt for fish like pomfret, kingfish, or mackerel for this Goan fish fry recipe. These fish hold their shape well during cooking and absorb the flavors of the marinade beautifully.
- Marinate the fish: Ensure the fish is well-coated with the recheado masala. Marinate for at least an hour, or ideally overnight, for the flavors to penetrate deeply. Keep the marinated Recheado masala fish covered inside the refrigerator.
- Do not overstuff the fish: Overfilling the fish with masala can cause it to spill out during frying, leading to a mess in the pan.
- Hot oil: For the perfect golden brown crust, heat the oil until it's hot but not smoking. If the oil is too hot, the fish will burn on the outside.
- Flipping too early: Allow the fish to cook undisturbed on one side for a good 2-3 minutes before flipping to avoid breaking it apart.
- Variation: I have seen a few locals add chopped onions to the recheado masala and then stuff it inside the fish and pan-fry it. You can also give it a try.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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