Authentic Goan Fish Recheado with Warm Goan Pao
Experience the vibrant coastal flavors of Goa with this fiery and tangy stuffed fish recipe, perfectly complemented by freshly baked, soft Goan pao bread.
50min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dried Kashmiri red chilies, cumin seeds, peppercorns, cinnamon, and cloves in Goan coconut feni or vinegar for 30 minutes.
2
Transfer the soaked spices along with garlic, ginger, tamarind paste, turmeric, and salt into a grinder and blend into a thick, smooth, and vibrant red Recheado paste without adding extra water.
3
Rinse the fish thoroughly and pat them completely dry with paper towels. Rub a pinch of salt and turmeric over each fish.
4
Generously stuff the cavity and slashes of each fish with the prepared Recheado masala paste, pressing it down firmly so it adheres well.
5
Lightly coat the outside of the stuffed fish with semolina to give it a crisp exterior crust when fried.
6
Heat coconut oil in a wide frying pan over medium heat. Place the stuffed fish carefully into the hot oil.
7
Pan-fry the fish for 4 to 5 minutes on each side until the skin is wonderfully crisp and the fish is cooked through, ensuring the masala does not burn.
8
Serve the hot, aromatic Goan Fish Recheado immediately alongside warm Goan Pao bread to soak up the delicious spiced oils.
Ingredients
4 large whole Mackerel or Pomfret fish, cleaned and slit along the belly
8-10 dried Kashmiri red chilies
6 cloves of garlic
1 inch piece of ginger
1 tsp cumin seeds
10-12 whole black peppercorns
1 cinnamon stick
4 cloves
1/4 cup Goan coconut feni or malt vinegar
1 tbsp tamarind paste
1 tsp turmeric powder
Salt to taste
2 tbsp semolina (rava) for coating
3 tbsp coconut oil
4 fresh Goan Pao buns
*This AI-generated recipe may contain inaccuracies.