Recheado Masala Fish

Seafood · India classic.

Ingredients

• 4 Mackerel
• 18 dried Red Chilli
• 1 inch Ginger
• 8 cloves Garlic
• 1.5 tsp Pepper
• 1 tsp Cumin
• ½ tsp Turmeric
• to taste Cinnamon stick
• 4 Cloves
• 2 Cardamom
• 1 tbsp Sugar
• 2 marble sized Tamarind ball
• 2.5 tbsp Vinegar
• for frying Oil

Method

1. Continue cooking — Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
2. Add ingredients — Add sugar and salt. Also add turmeric powder.
3. Marinate — Combine all nicely and marinate for 35-40 mins.
4. Mix together — Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly.
5. Continue cooking — If the masala paste is thin then it would not stick to the fish.
6. Continue cooking — Rinse the fish slit from the center and give some incision from the top.
7. Continue cooking — You could see the fish below for clarity. Now stuff the paste into the center and into the incision.
8. Marinate — Coat the entire fish with this paste. Marinate the fish for 30 mins.
9. Fry — Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
10. Fry — Fry until golden brown from both sides Serve the recheado mackerels hot with salad, lime wedges, rice and curry. Notes
11. Continue cooking — Ensure the masala paste is thick else the result won't be good.
12. Continue cooking — If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.

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