Goan Fish Recheado
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Ingredients
- 600 g mackerel fillets
- 6 dried red chillies
- 1 tsp kashmiri chilli powder
- 5 garlic cloves
- 10 g fresh ginger, grated
- 3 tbsp apple cider vinegar
- 1 tsp ground cumin
- 50 g rice flour
- 3 tbsp vegetable oil
- 1 fresh lime
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 29.5 g
- Carbohydrate
- 12.5 g
- of which sugars
- 0.7 g
- Fat
- 34.9 g
- of which saturates
- 5.9 g
- Fibre
- 1.6 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried red chillies in hot water for 15 minutes, then blend with the kashmiri chilli powder, garlic, ginger, apple cider vinegar and ground cumin to a thick red paste.
- 2
Slit a pocket into each mackerel fillet and spread the masala paste inside and over the outside, then rest for 20 minutes.
- 3
Dust the fish lightly in the rice flour.
- 4
Heat the vegetable oil in a wide pan over medium heat and fry the fish for 3-4 minutes on each side until golden and the fish flakes easily.
- 5
Serve with lime wedges and rice or salad.
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