Authentic Goan Fish Recheado with Warm Goan Sannas
Experience the vibrant coastal flavors of Goa with this fiery, tangy stuffed mackerel pan-fried to crispy perfection. Served alongside spongy, sweet Goan sannas, it creates an unforgettable tropical feast.
50min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
In a blender, combine dried red chilies, ginger, garlic, cumin, peppercorns, cinnamon, cloves, vinegar, tamarind paste, sugar, turmeric powder, and salt. Grind everything into a smooth, thick, vibrant red paste without adding extra water.
2
Rinse the cleaned mackerel thoroughly and pat them completely dry with kitchen paper towels. Make diagonal slashes on the fleshy sides of the fish to help the marinade penetrate.
3
Generously stuff the cavity and slashes of each mackerel with the prepared Recheado masala paste, pressing gently so it adheres well. Let the fish marinate for about 20 to 30 minutes.
4
Spread the semolina on a flat plate. Lightly dredge each stuffed mackerel in the semolina to give the outer skin a delightfully crispy crunch when fried.
5
Heat coconut oil in a wide, heavy-bottomed skillet over medium heat until shimmering hot.
6
Carefully place the coated mackerel into the hot pan and pan-fry for 4 to 5 minutes on each side until the skin is golden and crisp, and the fish is cooked through.
7
Remove the fish from the pan and drain excess oil on paper towels.
8
Serve the hot, spicy fish recheado immediately alongside fluffy, spongy warm Goan sannas.
Ingredients
4 whole Indian Mackerel (Bangde), cleaned and slit along the belly
8-10 dried Kashmiri red chilies
1 inch piece of ginger
6-8 cloves of garlic
1 tsp cumin seeds
10-12 whole black peppercorns
1 cinnamon stick
4 cloves
1/4 cup toddy vinegar or malt vinegar
1 tbsp tamarind paste
1 tsp sugar
1 tsp turmeric powder
Salt to taste
2-3 tbsp semolina (rava) for coating
3 tbsp coconut oil
8 warm Goan sannas to serve
*This AI-generated recipe may contain inaccuracies.