Weight and

Cooking Tips



Advanced Search

About usFeedback

Fish Recheiado
(fried fish with red masala filling)

6 mackerels
( Remove heads, fins, entrails and wash well. Slit fish on either side from head to tail keeping the centre bone or if desired, removing it allowing a bit of the tail bone to remain. Apply a little salt and keep aside)

Grind in vinegar:
12 dry red chillies
8 peppercorns
12 flakes of garlic
tsp cumin seeds
2 tsp coriander seeds
inch piece of turmeric
tsp sugar
a small ball (marble-size) tamarind
a pinch or two of salt

Stuff this masala into each mackerel very evenly on either side of the centre bone and fry it in hot oil. Please note that the above masala ground in vinegar (in large quantity) can de stored in an airtight bottle for days together.

Variation: Mackerels can also be stuffed with
3 or 4 onions
2 or 3 green chillies
1 small piece of ginger and garlic
All cut very fine and mixed in a little turmeric powder, salt and a tablespoon of vinegar.




| Main | Recipe | Glossary | Weight and Measurements | Cooking Tips |
| Send us a recipe | Feedback |