It’s another Goan Cuisine it is also called Mackerel Recheado it stuff with whole Red chilly masala & its yummy too.
2 Mackerel Fish
Salt to taste
1 Tbsp Refined flour
2 Tbsp Refined oil
8 to 10 Kashmiri Red Chilies
1 Tbsp Black Peppercorn
1 Tsp Sugar
4 to 5 Garlic Cloves
1 Tbsp Coconut Vinegar or White Vinegar
1 Tbsp Cumin seeds
1 Tbsp Coriander seeds
½ Turmeric Powder
Salt To Taste
Clean the fish cut open the fish on either side side to stuff in the masala apply salt and keep aside.
Deseed the red chilies and soak them in warm water for about 15 mins.
Roast the cumin, coriander and cardamom separately in a pan until brown and fragrant.
Drain the red chilies & all the other ingredients in a blender and grind dry – without adding water.
Stuff the masala in the cuts of the fish. Dust with refined flour/ Rava.
In a pan, shallow fry the stuffed fish for 10 to 15 minutes.
Garnish with lemon wedges, coriander leaves and tomato slices.
Serve hot with Rice.
You can reduce the spices as per your taste. You may substitute lemon juice for vinegar. Carefully turn the fish while frying the fish to avoid the spillage of masala. You can also substitute Semolina (rawa ) for refined flour.
This Quantity i make one time and keep and apply some for fish.
The paste could be refrigerated for about a month or frozen for up to a year