Recheado Masala Fish
Authentic Indian Recheado Masala Fish — a delicious seafood dish with 14 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
30
Cook Time (min)
4
servings
330
Calories/serving
Expert
Difficulty
Ingredients
- 4 Mackerel
- 18 dried Red Chilli
- 1 inch Ginger
- 8 cloves Garlic
- 1 ½ tsp Pepper
- 1 tsp Cumin
- ½ tsp Turmeric
- Cinnamon stick
- 4 Cloves
- 2 Cardamom
- 1 tbsp Sugar
- 2 marble sized Tamarind ball
- 2 ½ tbsp Vinegar
- for frying Oil
Instructions
13 steps · ~106 minutes total
Step 1
Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar. Add sugar and salt. Also add turmeric powder.
5 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 2
Combine all nicely and marinate for 35-40 mins.
30 minutesFor best results, marinate in the refrigerator for at least 30 minutes.Step 3
Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
3 minutesStep 4
Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.
5 minutesStep 5
Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.
30 minutesFor best results, marinate in the refrigerator for at least 30 minutes.Step 6
Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 7
Fry until golden brown from both sides
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 8
Serve the recheado mackerels hot with salad, lime wedges, rice and curry.
2 minutesWarm your serving plates in the oven briefly for a restaurant-quality touch.Step 9
Ensure the masala paste is thick else the result won't be good.
3 minutesStep 10
If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
3 minutesStep 11
You could use white vinegar or coconut vinegar.
3 minutesStep 12
Any left over paste could be stored in the fridge for future use.
3 minutesStep 13
Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.
3 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your indian meal with these perfect pairings:
About This Dish
Recheado Masala Fish is a beloved dish from Indian cuisine, originating in India. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Indian cuisine reflects the country's incredible diversity, with flavors and techniques varying dramatically from north to south, east to west. The masterful use of spices is the hallmark of Indian cooking.
This recipe is rated expert difficulty and uses 14 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
The best types of fish for Recheado Masala Fish are firm fish like pomfret, kingfish, or red snapper, as they hold up well to the spices and cooking process.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
