This Stuffed Mackerel recipe with green masala is a classic Goan stuffed fish bursting with coastal flavors and aromatic spices. Fresh mackerel (also called Bangda fish in Goa) is filled with a tangy, spicy green masala paste, coated in semolina, and pan-fried to golden perfection. This Goan stuffed mackerel recipe is versatile. You can make it with any other fish or bake it for a healthier option. Serve it as an appetizer or as a side dish with rice and curry. Learn to make this flavorful dish with step-by-step photos and a quick recipe video.
I may not be Goan by birth, but Goa has been home to me for the last 20 years, and its food holds a special place in my heart. I first tried this stuffed mackerel at my Goan friend’s house. They served these pan-fried mackerels hot, filled with fragrant green masala stuffing made from coriander, tamarind, and green chilies, giving it a tangy, spicy kick that’s irresistible. I instantly fell in love with this stuffed fish recipe.
I tried making stuffed mackerel with green masala, using my friend's recipe. The first attempt was such a hit with my family that I cooked the same stuffed fish for three days in a row. We loved every bite. Combining green masala and crispy fried mackerel is like enjoying fish with spicy green coconut chutney that’s incredibly delicious. Now, it’s a regular on our dinner table, alongside other Goan delicacies like Goan Fish Curry, Recheado Mackerel, Prawn Fry, Chicken Xacuti, Chicken Vindaloo, and Chicken Cafreal.
About This Stuffed Mackerel
In this recipe post, I am sharing how to make stuffed mackerel with green masala. “Mackerels” are also known as Bangda in Goa, India. This stuffed bangda recipe (also called "Bharillo Bangdo") is easy to prepare and can be baked for a healthier option. I have given baking instructions in the notes.
This stuffed fish recipe begins with cleaning and prepping the mackerel, a step that’s also essential for making Recheado Mackerel, another delicious stuffed fish dish featuring the spicy Goan Recheado Masala.
The green masala stuffing is so aromatic and flavorful and comes together in just 10 minutes. Marinate the mackerel with salt, turmeric, and red chili. Then stuff it with green masala, coat it in rava or semolina and pan fry the mackerels until golden and crispy. All this takes only 30 minutes to make excluding the marinating time.
You may also like these other popular Mackerel recipes from this website:
Ingredient Notes
This Goan stuffed mackerel recipe is easy to follow from start to finish. This stuffed fish requires simple ingredients. For me, cleaning the fish was the most time-consuming part. You can clean the mackerels ahead and store them in the freezer or get them cleaned and precut while buying them.
- Fresh Mackerel fish: Fresh mackerel is key to achieving the best flavors and texture for this Goan stuffed mackerel recipe. However, you can use any other firm fish like Pomfret for this recipe.
- Tamarind: It is used traditionally in coastal cuisine. Substitute it with lemon juice.
- For the marinade: Simple spices like turmeric, red chili powder, and salt is used.
- For Green Masala: You will need coriander leaves with stems, green chilies, garlic cloves, ginger, and coconut. Use fresh ingredients for best-stuffed mackerel flavors.
- Whole Spices: You will need cloves, peppercorns, cumin, and cinnamon.
- For the crispy coating: semolina (rava/suji) and rice flour are used. The addition of rice flour is optional. Skip if you do not have it.
- Oil: Use coconut oil for authentic Goan flavor. However, any cooking oil with a neutral flavor and high smoke point can be used.
- Onions: I have used fresh red onions for this stuffed fish recipe.
For the detailed list of ingredients & their measurements, please check out the recipe card below. Here's how to make this stuffed mackerel fish.
How to make Goan Stuffed Mackerel
Cleaning and prepping the Mackerel
Soak Tamarind: Soak a lemon-sized piece of tamarind in hot water for 15 minutes. Extract the pulp, discarding any seeds. Set the pulp aside for later use.
Prepare the Fish: Clean the fish thoroughly. Carefully make two incisions near the backbone on each side of the fish. Gently widen these slits to form small pockets. Make a few shallow incisions on the fish as well. (Refer to the photos or video for a visual guide.)
Marinate the fish
Salt the Fish: Marinate the mackerels with salt, ensuring that the salt is applied inside the pockets. Let it sit for 10 minutes.
Prepare the Spice Paste: Combine turmeric powder, red chili powder, and tamarind pulp. Add a little water to form a thick, spreadable paste. Add this spice paste all over the mackerels, including inside the pockets. Cover the fish and refrigerate.
Preparing the green masala stuffing
Heat 1 teaspoon of oil in a heavy-bottomed pan over medium heat. Add the chopped onions and sauté until golden brown. Set aside to cool.
In a blender, combine coriander leaves, green chilies, garlic, ginger, coconut, tamarind, cloves, peppercorns, cinnamon, turmeric, cumin, and a little water. Blend into a smooth, thick paste. It is important to make a thick paste otherwise it will be difficult to stuff the fish as the stuffing will come out during frying.
Add the onions to the blended paste and mix well. Season with salt. It is important to add salt only to flavor masala as the fish is already marinated with salt.
Stuffing the Mackerel
Gently stuff the mackerel fish with the prepared green masala paste. Avoid overstuffing, as the masala may come out during frying.
Press the mackerels gently to remove any excess masala. Coat the fish with the green masala on all sides.
For crispy coating: In a plate, combine semolina and rice flour. Coat the stuffed mackerel with the semolina mixture, ensuring it is evenly coated.
Frying the Goan stuffed Mackerel
Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Carefully place the stuffed mackerel in the hot oil. Fry undisturbed for 2 minutes or until that side is golden brown and crispy. Drizzle some oil over the fish.
Gently flip the fish and fry the other side for 2-3 minutes or until golden brown and crispy. Make sure to use a wide spatula to flip the fish. Also, flip the fish from the unstuffed side. It makes them flipping easier and the stuffing remains intact. Serve the Goan stuffed mackerel fish hot as an appetizer or side dish with rice and curry.
Tips for the Best Stuffed Mackerel
- Choosing fresh Mackerel for the recipe: When picking fresh mackerel, look for bright, and clear eyes—cloudy or sunken eyes are a sign of aging. The skin should be shiny and firm, reflecting light, and the flesh should bounce back when pressed with a finger. Fresh mackerel has a clean, mild, ocean-like smell; avoid any fish with a sour or ammonia-like odor. Also, check the gills—they should be bright red or pink and moist, not dull or brown. Finally, ensure the belly is firm and not swollen or sunken.
- Adjust the spice level of the green masala by either reducing the number of green chilies to make it less spicy or increasing them to make it spicier.
- Make sure to use a wide spatula to flip the fish. Also, flip the fish from the unstuffed side. It makes them flipping easier and the stuffing remains intact.
Frequently Asked Questions
Yes, you can bake this stuffed fish. Preheat your oven to 180°C (350°F). Place the stuffed mackerel on a baking tray lined with parchment paper. Brush the fish lightly with oil to prevent drying out. Bake for 15-20 minutes, flipping it once halfway through, until the fish is cooked and golden.
The spice level depends on how much chili you add to the green masala. You can easily adjust the number of green chilies to suit your preference.
If mackerel isn’t available, you can use Pomfret or any firm fish. The green masala works well with most types of fish.
Yes, you can. The green masala can be made a day or two in advance and stored in an airtight container in the freezer. I like to make it fresh to have the best flavors for my stuffed fish recipe and it takes only 5 minutes to make this green masala.
Stuffed Fish Variations
- You can make the same recipe with Pomfret fish.
- You can try any other stuffing like this Spicy Recheado Mackerels.
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Recipe Card
Stuffed Mackerel Recipe (Goan Bharillo Bangdo)
Equipment
- 1 Mixer/Blender
- 1 Frying pan
Ingredients
- 3 Mackerel fish (or use Pomfret)
- half lemon size tamarind
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon tamarind pulp
- salt to taste
For Green Masala
- 1 cup of coriander leaves with stems
- 2 green chilies
- 6 garlic cloves
- 1- inch ginger
- 4 tablespoon coconut, grated or scrapped
- a small piece of tamarind
- 2 cloves
- 6 peppercorns
- half inch cinnamon
- ½ teaspoon turmeric
- 1 teaspoon cumin
Other ingredients:
- ½ cup semolina rava
- ¼ cup rice flour optional
- 1 tablespoon oil
- ½ cup chopped onions
Instructions
Cleaning and prepping the Mackerel fish
- Soak tamarind: Soak a lemon-sized piece of tamarind in hot water for 15 minutes. Extract the pulp, discarding any seeds. Set the pulp aside for later use.
- Prepare the fish: Clean the fish thoroughly. Carefully make two incisions on each side of the fish, near the backbone. Gently widen these slits to form small pockets. Make a few shallow incisions on the fish as well. (Refer to the photos or video for a visual guide.)
Marinate the fish
- Salt the fish: Marinate the mackerels with salt, ensuring that the salt is applied inside the pockets. Let it sit for 10 minutes.
- Prepare the spice paste: Combine turmeric powder, red chili powder, and tamarind pulp. Add a little water to form a thick, spreadable paste. Add this spice paste all over the mackerels, including inside the pockets. Cover the fish and refrigerate.
Preparing the green masala stuffing
- Heat 1 teaspoon of oil in a heavy-bottomed pan over medium heat. Add the chopped onions and sauté until golden brown. Set aside to cool.
- In a blender, combine coriander leaves, green chilies, garlic, ginger, coconut, tamarind, cloves, peppercorns, cinnamon, turmeric, cumin, and a little water. Blend into a smooth, thick paste. Green masala is ready. It is important to make thick paste otherwise it will be difficult to stuff the fish as the stuffing will come out during frying.
- Add the sauteed onions to the blended green masala paste and mix well. Season with salt. It is important to add salt only to flavor masala as the fish is already marinated with salt.
Stuffing the Mackerel
- Gently stuff the mackerel fish with the prepared green masala paste. Avoid overstuffing, as the masala may come out during frying.
- Press the mackerels gently to remove any excess masala. Coat the fish with the green masala on all sides.
- For crispy coating: In a plate, combine semolina and rice flour. Coat the stuffed mackerel with the semolina mixture, ensuring it is evenly coated.
Frying the stuffed Mackerel
- Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Carefully place the stuffed mackerel in the hot oil.
- Fry undisturbed for 2 minutes or until that side is golden brown and crispy. Drizzle some oil over the fish.
- Gently flip the fish and fry the other side for 2-3 minutes or until golden brown and crispy. Make sure to use a wide spatula to flip the fish. Also, flip the fish from the unstuffed side. It makes them flipping easier and the stuffing remains intact. Stuffed fish is ready to serve. Serve the stuffed mackerel hot as an appetizer or side dish with rice and curry.
Video
Notes
- Choosing Fresh Mackerel for the Recipe: When picking fresh mackerel, look for bright, and clear eyes—cloudy or sunken eyes are a sign of aging. The skin should be shiny and firm, reflecting light, and the flesh should bounce back when pressed with a finger. Fresh mackerel has a clean, mild, ocean-like smell; avoid any fish with a sour or ammonia-like odor. Also, check the gills—they should be bright red or pink and moist, not dull or brown. Finally, ensure the belly is firm and not swollen or sunken.
- Adjust the spice level of the Green Masala by either reducing the number of green chilies to make it less spicy or increasing them to make it spicier.
- Make sure to use a wide spatula to flip the fish. Also, flip the fish from the unstuffed side. It makes them flipping easier and the stuffing remains intact.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Raj
Super. I tried it. Tastes delicious.
Preeti
Thanks. Gald you liked it.