Mackerel Recheado (Stuffed Bangda – Goan style)
Mackerel Recheado is a spicy, tangy, shallow fried fish is a traditional Goan recipe. Although traditionally it is shallow fried,
I opted for microwave fry, an option available on my microwave.
'Recheado' means stuffed in Portuguese.
8 fresh mackerels (bangdas), cleaned and with two or three deep slits on both sides.
• Two medium sized onions, peeled and sliced.
• 6-8 red chillies (Kashmiri or bedgi).
• 4-5 pods of garlic.
• A small piece of fresh ginger.
• 10-12 seeds of coriander (dhania)
• Quarter teaspoon cumin seeds
• Two small cloves.
• A small piece of dalchini.
• Turmeric (Haldi) powder.
• Red chilly powder.
• A small piece of lemon.
• Table salt. to taste
• Groundnut oil.
• Bread Crumbs or Semolina (Rawa)
I. Paste for marinating.
Make a thick paste of salt, chiliy powder, haldi powder and lemon juice.
Carefully and evenly apply this paste on each of the fish making sure it permeates through the slits.
Near the head portion, apply this paste more liberally.
Marinade the fish for two-three hours.
II. Paste for the filling.
After the process of marinating is over, grind the onions, red chillies, garlic pods, ginger, dhania seeds, cloves, and dalchini to a very fine paste.
Fill the slits and the head space with this paste and set aside for 30 minutes.
Shallow fry this when done and serve hot.
The diet and health conscious people may charcoal grill / microwave 'fry' this on a microwave oven.
Have it with Goan style fish curry and rice. Alternately, have it with onion tambli.
This dish can also be an excellent accompaniment with feni.
I personally prefer coconut feni because it is as smooth as any good Scotch Whisky and does not have the peculiar smell which Kaju Feni has.