mearl223 On December - 5 - 2009

Goan Rechad-Masala Mackerels

Rechaad masala is the much sort-after Goan specialty red masala or spice-paste you stuff the fish with & either pan-fry, grill or BBQ-by-the-beach! Oooh Yeah!!!!


PrepTime 15mins – CookTime 25mins – serves 2







4 medium size mackerels or white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika pwd
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves – chopped
1/2 inch ginger piece – chopped
1tsp salt
2 tbsp vinegar


Cooking Instructions:


1. Prep the fish: Ensure the fish cavity is cleaned. Run a sharp knife into the fish making pockets on either side of the backbone of the fish. You can even make 3-4 lateral grooves on either side of the fish – don’t run the knife right into the bone, just about 3/4 way in.

2. Apply salt & lime juice to the fish & set aside for 15-20 mins.

3. Grind all the other ingredients to a paste except the oil.

4. Wash the fish & smear the ground paste all over the fish – inside the pockets, inside the fish cavity & all over the outside too. You can let it sit & marinade for a while.

5. Shallow-fry, grill or bbq for 6-8 mins on each side or bake on a greased tray at 350deg for 8 mins per side. Serve with lemon wedges, onion rings and potato-chips/ fries.

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