If you are in the mood for a spicy seafood dish that packs a serious punch, look no further than Goan Fish Recheado. A star of coastal cuisine, this dish is all about bold flavors, fiery spices, and that unmistakable tang of vinegar that makes Goan food so unique.
The word Recheado means “stuffed” in Portuguese, and this dish stays true to that name. Whole fish — typically mackerel or pomfret — is cleaned and carefully slit to create pockets. These are then filled with a zesty, deep red masala made from red chilies, garlic, ginger, spices, and vinegar.
The fish is then shallow-fried until golden and crispy on the outside, while juicy and flavorful on the inside. It’s spicy, tangy, and utterly irresistible — a must-try for any seafood lover.
Ingredients You Will Need
For the Recheado Masala:
- 6–8 dried red chilies (Kashmiri for color, or spicy ones for more heat)
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4–5 garlic cloves
- 1-inch piece of ginger
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 2 tbsp white vinegar
- Salt to taste
For the Fish:
- 2 whole mackerels or pomfrets (cleaned, gutted, and slit on both sides for stuffing)
- 2 tbsp oil (for shallow frying)
- Optional: semolina or rice flour (for dusting the fish before frying)
Method: Step-by-Step
1. Make the Recheado Masala
- Dry roast the red chilies, cumin seeds, and peppercorns until aromatic.
- Let cool, then grind together with garlic, ginger, turmeric, sugar, salt, and vinegar to form a smooth, thick paste.
- Taste and adjust vinegar or salt as needed — the paste should be tangy, spicy, and bold.
2. Prep and Stuff the Fish
- Clean the fish thoroughly and pat dry.
- Make deep slits along the sides of the fish to create pockets.
- Generously rub and stuff the Recheado masala into the slits and the cavity of the fish.
- Let the fish marinate for at least 30 minutes (longer if you can).
3. Cook to Perfection
- Heat oil in a pan over medium heat.
- Optional: Lightly dust the fish with semolina or rice flour for a crispy crust.
- Fry the fish on both sides until golden brown and cooked through — about 4–5 minutes per side, depending on the thickness.
- Alternatively, you can bake the fish at 200°C (400°F) for 15–20 minutes, flipping once halfway.
Serving Suggestions
- Serve hot with steamed rice, Goan pao (bread rolls), or as a spicy appetizer.
- Add a wedge of lime and some sliced onions on the side to balance the heat.
- It also pairs beautifully with a cold beer or kokum cooler.
Fish Recheado is more than just a Goan dish — it’s a celebration of the region’s rich culinary heritage, blending Portuguese influences with local spice traditions. And while it may look restaurant-worthy, it’s completely doable at home with just a bit of prep.
So, the next time you’re craving something spicy, different, and deeply satisfying, give this dish a try. One bite of this fiery fish, and you’ll be transported straight to Goa’s sun-drenched shores.
