Goan Fish Recheado

Goan Fish Recheado is a traditional dish from the Goan Catholic Cuisine that is known for its bold flavors and spicy kick. This dish features a whole fish marinated in a fiery red masala and then pan-fried to perfection.

Non Vegetarian Gluten Free Main Course Goan Catholic Goan Cuisine Fish Recipe Spicy
Goan Fish Recheado

Ingredients

  • 1 whole fish, cleaned and gutted
  • 10 dried Kashmiri red chilies
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon tamarind paste
  • Salt to taste
  • 1 tablespoon vinegar
  • 2 tablespoons oil

Instructions

  1. Soak the dried red chilies in hot water for 15 minutes, then drain and grind them into a smooth paste.
  2. In a bowl, mix the red chili paste, ginger-garlic paste, cumin seeds, turmeric powder, tamarind paste, salt, and vinegar to make the recheado masala.
  3. Make incisions on the fish and rub the recheado masala all over, including inside the incisions. Marinate for 30 minutes.
  4. Heat oil in a pan and fry the fish on both sides until cooked through and the masala forms a crust.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Mixing bowl Frying pan

Tools

Grinder or blender Knife

Serving suggestions

Serve the Goan Fish Recheado hot with steamed rice or crusty bread.

Tips & tricks

For a milder version, reduce the number of red chilies in the recheado masala.

Cost

$15