Goan-Style Mackerel with Recheado Paste
A traditional dish from Indian cuisine: succulent mackerel, stuffed and coated with an aromatic spicy paste of fragrant spices, then pan-fried until golden. Served hot with rice and fresh vegetables.
Ingredients
- 4 pcs Mackerel
- 18 pcs Red chili pepper
- 1 pcs Ginger
- 8 clove Garlic
- 1.5 tsp Black pepper
- 1 tsp Cumin
- 0.5 tsp Turmeric
- pcs Cinnamon stick
- 4 pcs Cloves
- 2 pcs Cardamom
- 1 tbsp Sugar
- 2 pcs Tamarind
- 2.5 tbsp Vinegar
- to taste Salt
- to taste Vegetable oil
- to taste Salad
- to taste Lime
- to taste Rice
Instructions
- Prepare the recheado paste: soak all the spices (red chili pepper, black pepper, cumin, turmeric, cloves, cardamom, and cinnamon stick) in vinegar, add peeled ginger, garlic cloves, and tamarind pulp. Let sit for 35–40 minutes.
- Add sugar and salt to taste to the soaked mixture and stir thoroughly.
- Blend the entire mixture in a blender or pound with a mortar and pestle until you achieve a smooth, thick paste. If the paste becomes too liquid, it won't adhere to the fish — if necessary, add just a touch more vinegar, but the paste should be dense and sticky.
- Prepare the fish: rinse the mackerel, make a lengthwise cut along the spine and several crosswise cuts on the back side. Firmly fill the fish cavity with recheado paste, generously spread the paste over the entire surface of the fish, including the cuts. Let marinate for 30 minutes.
- Heat vegetable oil in a shallow skillet over medium-high heat until hot. Place the stuffed fish and pan-fry until golden on both sides, about 8–10 minutes.
- Serve the hot fish with salad, lime wedges, rice, and your favorite curry. Bon appétit!