Best Recheado Masala Fish Recipe

Ingredients

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

Instructions

Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except cooking oil in acetic liquid.

introduce sweetener and seasoning.

Also introduce turmeric ground mix.

Combine all nicely and notes for 35-40 mins.

Grind the mixture until soft and velvety.

introduce more acetic liquid if required but ensure the paste has to be thick so introduce acetic liquid accordingly.

If the masala paste is thin then it would not stick to the fish.

Rinse the fish slit from the center and give some incision from the top.

You could see the fish below for clarity.

Now stuff the paste into the center and into the incision.

Coat the entire fish with this paste.

notes the fish for 30 mins.

Place cooking oil in a shallow cooking vessel, once cooking oil is quite burning shallow sauté the stuffed mackerels.

sauté until golden brown from both sides enjoy the recheado mackerels burning with salad, lime wedges, rice and curry.

Notes 1.

Ensure the masala paste is thick else the result won't be good.

If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili ground mix.

You could use white acetic liquid or coconut acetic liquid.

Any left over paste could be stored in the fridge for future use.

Cinnamon could be avoided as it's a strong masala condiment used generally for flesh or chicken.

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Best Recheado Masala Fish Recipe

15 Min Prep

32 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Best Recheado Masala Fish Recipe

15 Min Prep

32 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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