Recheado Masala Fish

Name: Recheado Masala Fish
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: India
Ingredients: 4 mackerels; 18 red chiles; 1 ginger; 8 cloves garlic; 1 ½ tsp pepper; 1 tsp cumin; ½ tsp turmeric; cinnamon stick; 4 cloves; 2 cardamoms; 1 tbsp sugar; 2 tamarind balls; 2 ½ tbsp vinegar; for frying oil

A weekend India dinner made with seafood. Ready in about 1 hour 35 minutes. Difficulty: more effort.

35 minPrep (about)
1 hrCook (about)
1 hr 35 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

4 mackerels

Fresh & other

18 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
1 ginger
8 cloves garlic
4 cloves
1 tbsp sugar
2 tamarind balls

Sauces & oils

2 ½ tbsp vinegar
for frying oil Shopping tip: Vegetable or canola oil.

Spices & seasonings (5): pepper, cumin, turmeric, cinnamon stick, cardamoms

1 ½ tsp pepper
1 tsp cumin
½ tsp turmeric
cinnamon stick
2 cardamoms

How to make it

Steps in our own plain words.

Soak kashmiri chilies except oil, tamarind pulp, garlic, ginger and all the spices in vinegar.
Add sugar and salt.
Also add turmeric powder.
Mix all nicely plus marinate for 35-40 mins.
Grind the mixture until soft and smooth.
Add more vinegar if required but ensure your paste has.
Do it to be thick so add vinegar accordingly.
If your masala paste is thin.
It would not stick to the fish.
Rinse your fish slit from your center plus give some incision from the top.
You could see your fish below for clarity.
Stuff the paste in the center and into the incision.
Coat the entire fish with this paste.
Marinate the fish for 30 mins.
Place oil in a shallow pan, when oil is quite hot shallow fry your stuffed mackerels.
Fry until golden from both sides.
Serve the recheado mackerels hot with curry, rice, lime wedges and salad, notes, 1.
Ensure your masala paste is thick else your result won't be good, 2.
If you aren't able.
Do it to find kashmiri chilies.
Use bedgi chilies or red chili powder, 3.
You could use white or coconut vinegar, 4, any left.
Do it over paste could be stored in your fridge for future use, 5.
Cinnamon could be avoided as it's strong spice used for meat or chicken.