Name: Goan Recheado Fish Fry recipe by Supriya Santosh at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: Mackerel Fish - 2; Recheado Masala 2 tbsp; Rice flour, for coating; oil to shallow fry; Salt to taste; For Recheado Masala:; Kashmiri Red Chillies - 50 gms; Jeera - 3 gms; Ginger - 10 gms; Garlic - 15 gms; Laung/ Cloves - 5 gms; Cinnamon - 5 gms; Black peppercorn - 5 gms; Sugar - 5 gms; Toddy Vinegar (Coconut Vinegar) - 50 ml

Ingredients Serving: 2

Mackerel Fish - 2
Recheado Masala 2 tbsp
Rice flour, for coating
oil to shallow fry
Salt to taste
For Recheado Masala:
Kashmiri Red Chillies - 50 gms
Jeera - 3 gms
Ginger - 10 gms
Garlic - 15 gms
Laung/ Cloves - 5 gms
Cinnamon - 5 gms
Black peppercorn - 5 gms
Sugar - 5 gms
Toddy Vinegar (Coconut Vinegar) - 50 ml

Instructions

For Recheado Masala - Soak all these ingredients in vinegar for about 30 minutes and grind it to a smooth paste. Make sure not to add water and also the mixer jar in which you grind the paste should be clean.
Store this in a clean jar and use a dry spoon while using it. Note: Usually Toddy vinegar is used to make this Recheado Masala. You can substitute this with regular white vinegar too.
For fish fry: Clean the fish and make some deep cuts on the fish.
Apply the Recheado Masala and salt to the fish and marinate it for a minimum of 30 minutes or so.
Coat the marinated fish with the rice flour and shallow fry on both sides till the fish is cooked properly.
Place the fried fish on tissue napkins to remove excess oil and then serve hot with some onions and lime pieces.

Similar Recipes