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Home Mangalore/Goa Recipes Masalas Recheado Masala FOR FISH

Recheado Masala FOR FISH

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Quantity: Measure: Ingredients: Description:
1 Inch Ginger (Adhrak) Prepare ground masala
8-10 Flakes/Cloves Garlic (Lason, Losun) Prepare ground masala
5 Pods (whole) Cardamoms (Elaichi) Prepare ground masala
1 Ball Tamarind Prepare ground masala
6 Nos. Cloves (Lavang) Prepare ground masala
1 Inch Cinnamon (Dalchini) Prepare ground masala
1 Teaspoon Pepper Powder Prepare ground masala
10 Large Chillies Kashmir Prepare ground masala
  As Required Salt Prepare ground masala
250 Ml. Vinegar Goa Vinegar. Prepare ground masala
250 Ml. Ghee For frying
  As Required Fish, general  


 Grind the masala in Goa vinegar, to a fine paste, and fry the same with the ghee.

Allow to cool.    This is the Recheado Masala paste.

This can be used with fish.   With chicken, you can add other boiled vegetables as green peas and cubed potatoes.

Prepare the fish, by cleaning and washing, and removing the fins.  Trim the head and tail.  Slit the belly from the side, and remove the entrails, and the gills.   Wash in and out of the fish with salt, wipe dry with a kitchen towel and apply a mixture of oil and turmeric powder from outside and inside and allow it to marinate.   

Prepare stuffing:

Mince 3-4 onions, and fry in oil.   As they turn golden brown, add a tablespoon or two of the Recheado masala, and continue frying till all the masala is fried.   This stuffing has to be filled in the belly of fish or chicken which has to be slit, and all the entrails removed.

When the belly of the fish is filled  with the stuffing,  tie the fish with a thread, dip the fish in a batter of gram flour mixed with semolina with a little red chilly powder. and fry on slow fire with sufficient cooking oil, in a flat frying pan.    Serve it as a side dish, with salads.

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