Ingredients (used american measuring cup, 1 cup = 250 ml) 4 mackerels rinsed, slit within the center and 2-3 incision from the top (bangda) 17-18 dry red kashmiri chilies 1 inch ginger chopped 7-8 garlic cloves 1.5 tsp pepper corn 1 tsp cumin seed ½ tsp turmeric powder 2 one inch cinnamon stick (optional) 4-5 cloves 2 green cardamom 1 tbsp sugar 2 marble sized tamarind ball without seed or pulp 2.5 tbsp vinegar or as required salt as required oil for shallow frying
Recheado masala, is a very popular Goan condiment. It is fiery and tangy, mostly used as a stuffing for mackerels, and other sea food. This paste is so versatile, it can also be used for marinating chicken, and so many other dishes, You can check my post on Goan style calamari,where I've used recheado masala paste for the preparation of this dish. This can also be used as a marinade for chicken , prawns or even Paneer. Coming back to this masala, It is prepared by grinding Kashmiri chil...
The aroma of the Recheado Masala that wafts in the air is so enticing ! It gets even better when you fry the fish with this Masala. J just couldn't wait any longer for dinner as his hunger was increasing multi folds :P Can't blame him. Such is the effect of the aroma of Goan Recheado Fish Fry. Ideally the fish to be used for this is Mackerel, as the Goans swear by it. Well, I trusted their judgement and indeed it was awesome. I would suggest marinating the fish overnight so that the f...