Goan Recheado Mackerel Fry
A vibrant and spicy Goan fish fry, featuring fresh mackerel coated in a fiery Recheado masala. This dish is a staple in Goan households, known for its bold flavors and quick preparation.
Ingredients
- 2 medium Mackerel cleaned and slit
- 2 tablespoons Recheado Masala Paste
- 2 tablespoons Oil for shallow frying
- 0.5 teaspoon Salt or to taste
- 1 tablespoon Lime juice for garnish (optional)
Instructions
- Clean the mackerel thoroughly. Make deep slits on both sides of each mackerel, ensuring not to cut all the way through. Pat dry with kitchen paper.
- In a bowl, generously rub the Recheado masala paste into the slits and over the entire surface of the mackerel. Add salt and mix well. Allow to marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Heat the oil in a shallow frying pan over medium heat. Once the oil is hot, carefully place the marinated mackerel in the pan.
- Fry the mackerel for about 6-8 minutes on each side, until it turns golden brown and is cooked through. The cooking time may vary depending on the thickness of the fish.
- Remove the fried mackerel from the pan and place it on absorbent paper to drain excess oil.
- Serve hot, garnished with a squeeze of fresh lime juice, alongside steamed rice and Goan curry for an authentic meal.
Notes
For an extra crispy coating, you can lightly dust the marinated mackerel with semolina (rava) or rice flour before frying. If you prefer a milder spice level, reduce the amount of Recheado masala paste. This recipe can also be adapted for other firm-fleshed fish like kingfish or pomfret. Serve immediately for the best taste and texture.