17th June 2024

Mackerel Recheado

Recheio is the Portuguese word for stuffing. Stuffing fish with a recheio and then frying is practised regularly in Goan Cuisine. The spicy and tangy recheado masala is mostly used to make Mackerel Recheado.

Serves: 2 to 4 Persons

Prep. Time: 10 Mins. + 15 Mins. (marination)

Cooking Time: 20 Mins.


[ Standard Measure – 1 cup = 200 ml ]

  • Mackerels [Bangda] – 4 large
  • Marinade:
    • Red Chilly Powder – ½ tbsp.
    • Turmeric Powder – ½ tsp.
    • Lime – 1 small
    • Salt – 1 tsp. or to taste
  • For the Stuffing:
    • Goan Recheado Masala [click >> 1 or 2 or 3] – 4 to 6 tbsp. or as needed
  • Onion (finely chopped) – 1 small
  • Maida [APF] – ½ cup or as required
  • Oil – 4 tbsp.

Step 1:     Clean and slit the mackerels on either side of the bone.

Step 2:     Marinate in a mixture of 1 tsp. salt, turmeric and chilli powders and lime juice for 10 to 15 minutes.

Step 3:     Take the recheado masala in a bowl and add the finely chopped onion and mix well (taste the paste for seasoning and add if required).

Step 4:     Stuff each mackerel with 1 to 1 ½ tbsp. of the stuffing and then coat the sides with maida.

Step 6:     Heat the oil in a frying pan and shallow fry the mackerel on both sides till light brown. Serve hot with steamed rice and curry.


  • Use a non-stick pan.
  • To check if one side is done shake the pan and see if the fish slides.
  • You can use rice flour, corn flour or semolina to coat the mackerels or just fry them without any coating.
  • I have used the version 3 masala for this recipe.


    • That is not the recheado masala. It is the pre-marinade. Many of us Goans use this pre-marinade(mixture of red chilly powder, lime juice and turmeric) to pre-marinate our fish. We prefer it this way. You can skip and stuff them with the recheado masala directly if it pleases you. (the link for recheado masala is next to the it under ingredients 1.. 2.. 3.. You need to click on that)

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