Recheado Bangdo / Stuffed Mackerel | How to make Recheado Bangdo / Stuffed Mackerel

By Pooja Nadkarni  |  18th Nov 2015  |  
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  • Photo of Recheado Bangdo / Stuffed Mackerel by Pooja Nadkarni at BetterButter
Recheado Bangdo / Stuffed Mackerelby Pooja Nadkarni
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About Recheado Bangdo / Stuffed Mackerel Recipe

Recheado or reshad bangdo is one of the Goan speciality where Bangdo or Mackerel is stuffed with Goan Rechaedo spice. This spice or masala can be prepared and stored in the refrigerator and be used whenever required. In Recheado Mackerel, the masala is stuffed inside the Mackerels and pan fried using cooking oil. For a better taste, it is always good to stuff these Mackerels and refrigerate overnight.

Recheado Bangdo / Stuffed Mackerel

Ingredients to make Recheado Bangdo / Stuffed Mackerel

  • Dry Red chillies 20
  • garlic cloves 12-15
  • ginger 1 Inch
  • tamarind 1 marble size ball
  • Sauf/fennel seeds 1 tsp
  • Haldi/turmeric powder 1 tsp
  • Black pepper 1 tsp
  • cloves 1 tsp
  • jeera/cumin seeds 1 tsp
  • cinnamon 1/2 inch
  • lime juice or vinegar 1 tbsp
  • Indian Mackerels 5-6 big size
  • Rawa/semolina 1 Cup
  • olive Oil for shallow fry
  • salt to taste

How to make Recheado Bangdo / Stuffed Mackerel

  1. Grind all the ingredients mentioned above mackerels with very little water and a teaspoon of salt to form fine Rechaedo paste.
  2. Remove the head and tail of the Mackerels. Slit them in the center all the way from head to tail for filling the masala. Wash them well 3-4 times. Apply salt and keep them for 5 mins.
  3. Now stuff in Rechado paste properly inside the Mackerels. Rub a little of the paste outside too on both the sides of the Mackerels. Let it marinade for at least an hour.
  4. Coat them with semolina on both the sides. Heat a skillet, add a tablespoon of oil.
  5. Place these mackerels on top of the oil and let them cook on medium high heat for 5 mins. Flip and let them cook on the other side too.
  6. Remove when they look all crispy brown on both the sides. Enjoy Stuffed Mackerels with rice and fish curry.

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