Authentic Goan Rachaado Mackerel with Warm Poi Bread
Plump mackerel stuffed with a fiery, tangy masala paste made from dried red chilies, garlic, and toddy vinegar, then pan-fried to crisp perfection. Best enjoyed with soft Goan poi bread.
45min
Total Time
3
Servings
Goan
Cuisine
Recipe
1
Soak the dried Kashmiri red chilies in warm water for 15 minutes to soften them.
2
In a blender, combine the soaked chilies, garlic, ginger, cumin, peppercorns, cinnamon, vinegar, jaggery, and salt. Grind to a smooth, thick paste without adding extra water.
3
Rinse the cleaned mackerel thoroughly and pat them completely dry with paper towels.
4
Generously stuff the cavity and slits of each mackerel with the prepared rachaado masala paste, pressing it in gently.
5
Spread the semolina on a flat plate and lightly coat the stuffed fish on both sides to ensure a crispy crust.
6
Heat coconut oil in a wide frying pan over medium heat until shimmering.
7
Carefully place the mackerel in the hot pan and pan-fry for about 6 to 8 minutes on each side until golden brown and cooked through.
8
Remove the fish from the pan and drain excess oil on paper towels.
9
Serve hot immediately alongside warm Goan poi bread.
Ingredients
3 whole Indian Mackerel, cleaned and slit along the backbone
8 dried Kashmiri red chilies
6 cloves of garlic
1-inch piece of ginger
1 tsp cumin seeds
10 whole black peppercorns
1 cinnamon stick
3 tbsp Goan coconut vinegar or apple cider vinegar
1 tbsp jaggery powder
Salt to taste
2 tbsp semolina (rava) for coating
3 tbsp coconut oil for frying
Fresh Goan poi bread to serve
*This AI-generated recipe may contain inaccuracies.