Goan Fish Recheado
Whole fish stuffed with a fiery recheado masala, then pan-fried until the spice crust turns glossy, sharp, and deeply savoury.
Cuisine: Goan (Goa) · Style: Dry · Protein: Fish · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 4 medium fish, cleaned and slit
- 8 Kashmiri dried red chillies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 6 cloves
- 1/2 tsp black peppercorns
- 1-inch cinnamon stick
- 4 garlic cloves
- 1 tsp ginger, chopped
- 2 tbsp palm vinegar or cider vinegar
- 1 onion, sliced
- 1 tsp sugar
- 1 tbsp oil
- Salt to taste
- Lime wedges to serve
Steps
- Soak the chillies, coriander, cumin, cloves, pepper, cinnamon, garlic, and ginger in vinegar with a little water, then grind into a thick paste.
- Sauté the sliced onion with sugar until browned and fold it into the paste to round out the sharpness.
- Season the fish lightly with salt and rub the recheado masala inside and over the slashes.
- Rest the fish for 10 to 15 minutes so the paste clings well.
- Heat oil in a wide pan and shallow-fry the fish over medium heat until crisp and cooked through on both sides.
- Serve hot with lime wedges and rice or poi.