Mackerel or Bangda in Marathi hits the perfect spot when it comes to nutrition. This gorgeous steely-blue fish is loaded with proteins, B vitamins and is a top notch source of Omega-3 fatty acids.
I usually fry this fish by applying the marinade only on the outside. This time I went all Goan by doing the recheado.
Now, recheado is frequently mistaken as the spice paste used for marinating the fish. But, it actually is the Portuguese word for Stuffing 🙂
Preparation time: 10 minutes
Marination time: 25 minutes
Cooking time: 10 minutes
4 medium size Mackerels
1 tbsp ginger-garlic paste
6 tbsp red chili powder / kashmiri chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 cumin powder
4-5 black pepper corns
1 inch cinnamon stick
4-5 fenugreek (methi) seeds
1/4 tsp mustard seeds
1 tsp Sugar
3 – 4 tbsp vinegar
Chickpea flour or Besan for coating
Salt as per taste
Oil for frying
1. Slit the fish lengthwise on the narrower side, but don’t cut it into two.
2. Marinate with salt and turmeric powder and leave it aside for 10 minutes.
3. Grind all the other ingredients together into a smooth paste – chili powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, pepper corns, cinnamon, fenugreek seeds, cloves, mustard seeds, vinegar, sugar and salt.
4. Rub this spice paste equally on to the surface and then stuff it within the slit.
5. Again, leave it aside for 15 minutes, so the fish absorbs all the flavors.
6. Heat some oil in a fry pan.
7. Sprinkle the chickpea flour equally on both the sides of the fish.
8. Fry the fish on medium flame, about 2 minutes each side, till brown and crisp.
9. Drain the excess oil on an absorbent paper.
10. Serve hot with rice and curry.
1. You can use lemon juice or tamarind paste as an alternative to vinegar.
2. Vinegar has a very strong tangy flavor. So don’t go overboard, else it will dominate all the wonderful flavors other spices impart.
3. Fish can also be coated in semolina or rice flour.
4. Sprinkling the flour prevents wastage of the flour and the spices while frying.
5. Being patient with marination goes a long way in making the fish more flavorful.
6. It’s best to fry the fish when you are ready to serve.
7. If you’ve fried it before hand, instead of warming it up in a microwave, heat a skillet/ fry pan/ grill pan and warm it up on medium flame for few seconds each side. You don’t have to add oil here. This will not just warm up the fish but also retain its crispness.