This authentic Recheado Masala Fish recipe highlights the rich culinary heritage of Goa, India, where the Portuguese influence melds beautifully with local flavors. The unique recheado masala—a luscious paste of dried red chilies, aromatic spices, garlic, ginger, tamarind, and vinegar—imbues the mackerel with a robust and tangy flavor profile that is both spicy and savory. Traditionally, this dish is a celebratory meal enjoyed across Goa, especially during festive occasions. The preparation involves marinating the fish thoroughly, allowing the deep flavors of the masala to permeate the flesh before it is gently shallow fried until crispy on the outside and tender within. The balance of heat from kashmiri chilies and the subtle sweetness from sugar provides a delightful interplay of flavors. This dish pairs beautifully with steamed rice, a fresh garden salad, and lime wedges to add an extra zest. For those wishing to explore regional Indian cuisines, Recheado Masala Fish offers an exciting and flavorful journey. Leftover masala paste can be refrigerated and used to elevate future dishes, while substitutions like white or coconut vinegar can be used based on availability. Cinnamon, though part of the traditional spice mix, may be omitted if preferred for a more delicate spice balance.
Instructions
Begin by soaking all the dried spices, ginger, garlic, tamarind pulp, and Kashmiri chilies (excluding the oil) in vinegar. This step softens the ingredients and harmonizes their flavors. Add sugar and salt to the soaked mixture, followed by turmeric powder. Combine everything thoroughly to form the base of your masala, and let it marinate for 35-40 minutes to deepen the flavors. Transfer the marinated mixture to a grinder and blend until it becomes a smooth, soft paste. If needed, add a little more vinegar, but be cautious to maintain a thick consistency. The paste should be dense enough to cling well to the fish; a thin paste might slide off during cooking. Rinse the mackerel fish and make a slit along the center of each, then create smaller incisions across the top. These cuts allow the masala paste to penetrate deeply. Stuff the thick masala paste generously into the central slit and the incisions on the fish. Then, coat the entire surface of the fish with the remaining paste. Let the fish marinate for an additional 30 minutes to absorb all the spices. Heat oil in a shallow pan until it is piping hot. Carefully place the stuffed mackerels in the oil and shallow fry them. Fry the fish until it turns a beautiful golden brown on both sides, indicating a crispy exterior and perfectly cooked inside. Serve the hot recheado mackerels garnished with fresh salad, lime wedges, and steamed rice alongside a curry for a complete and satisfying meal. Tips: - Ensure the masala paste is thick to prevent it from falling off the fish during frying. - If Kashmiri chilies are unavailable, substitute with Bedgi chilies or Kashmiri red chili powder for similar color and flavor. - White vinegar or coconut vinegar can be used as alternatives based on your taste preference or availability. - Any leftover masala paste can be refrigerated and used later to add a flavorful kick to other dishes. - Cinnamon can be skipped if you prefer a lighter spice profile, as it is traditionally stronger and more suited for meat or chicken dishes.
