Recheado Mackerels (Recheado Masala Stuffed Fish)

About this Recheado Masala Stuffed Fish

In this recipe post, I am sharing how to make Recheado Mackerel. A delicious fish fry made with fish stuffed with flavorful Recheado masala. Every household in Goa has its own recipe to make Recheado masala at home. I have shared my recipe for Recheado masala in my previous post.

It takes only 30 minutes to make recheado masala fish marinade with simple ingredients you already have in your kitchen. 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.

This versatile fish recheado recipe works well with various fish, including mackerel (bangda), kingfish, or pomfret. 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
• Stuffed mackerel
• Goan green masala fish fry
• Goan King fish fry

Ingredients & Substitutions

This recheado masala fish fry is easy to make and is ready within 30 minutes (if you have made the masala ahead and excluding the marinating time). It is so easy to make, marinate the fish with salt and then stuff the fish with recheado masala. Pan-fry it until golden and crisp, and serve immediately. Here’s what you will need to make this stuffed Mackerel recipe.

• Recheado Masala: It’s easy to make. You will need fewer ingredients like Kashmiri red chilies, vinegar, garlic, spices, etc. Learn how to make traditional Recheado Masala to use in this fish fry recipe. You can use it as a spicy marinade for the fish fry, stuffed fish like this recheado mackerel, or curries. This goan masala can be stored in the freezer in an airtight container for later use. Stays good for a month.
• 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 recheado mackerels.
• 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 masala stuffed fish.

How to make Recheado Mackerel

Marinating fish for Recheado Mackerel

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 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 fish recheado as a side dish with rice and any curry of your choice.

Tips for Perfect Recheado Masala Fish

• Firm, White-Fleshed Fish: You can choose fish like pomfret, king fish, or mackerel for this Goan fish recheado. 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 Mackerel fish covered inside the refrigerator.
• Do not overstuff the fish: Overstuffing 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 then fry it. You can also give it a try.  

Frequently Asked Questions

If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.

 And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!