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    Goan Recheado Stuffed Mackeral Recipe, How to prepare fried bangada with recheado masala
    Goan Recheado Stuffed Mackeral
    Goan Recheado Stuffed Mackeral Recipe, How to prepare fried bangada with recheado masala
    Goan Recheado Stuffed Mackeral Recipe, How to prepare fried bangada with recheado masala

    Goan Recheado Stuffed Mackeral Recipe

      

    June 17, 2018

    Goan Recheado Stuffed Mackeral / Bangada / Bangurde Recipe is a very common Goan Dish easy to prepare the Fried Bangada / Bangurde / Mackeral with the Recheado Masala stuffed. This Recheado Masala can also be used in other fish. Recheado means 'stuffed' in Portuguese and recheado is 'red paste' used for stuffing. Check our other seafood recipes

    • Prep: 30 mins
    • Cook: 20 mins
    • Yields: 6 Servings

    Ingredients for Goan Recheado Stuffed Mackeral Recipe

    Goan Recheado Masala paste

    12 kashmiri chillies

    10 cloves garlic

    1/2 inch fresh ginger

    1 tsp cumin seeds

    7 black peppercorns

    7 cloves

    1 inch cinnamon stick

    pinch of Sugar

    1 marble size tamarind ball

    1/2 tsp turmeric powder

    150 ml vinegar for grinding

    salt to taste

    1 medium onion chopped

    Goan Recheado Stuffed Mackerel / Bangada fish

    6 Mackerel Fish

    1/2 tsp turmeric powder

    semolina (rawa)

    salt to taste


    Directions for Goan Recheado Stuffed Mackeral Recipe

    Prepare Goan Recheado Masala Paste

    1Soak kashmiri chillies, garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon stick, sugar, tamarind, turmeric in vinegar for 30 minutes.

    2Fry the onion in 1 tbsp oil till transparent and keep aside.

    3Grind together the soaked ingredients and onions to a fine paste, if necessary add little more vinegar according to the thickness consistency.

    4And the Recheado Masala Paste is ready.

    Prepare Goan Recheado Bangda / Stuffed Mackerel

    1Clean the fish well and make deep pocket slits on both the sides.

    2Apply salt and turmeric powder on both sides, and keep it aside for 10 minutes

    3Drain the excess liquid.

    4Then stuff the recheado masala paste in the pocket slits and rub a little paste on the outside too.

    5Coat them with semolina (rawa) and then shallow fry the mackerals on both sides

    6Serve the Goan Rechaedo Stuffed Mackeral along with salads, lemon wedges and along with Goan Sorak Curry, Dal Fry and Steamed Rice.

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