Recheado mackerels are a Goan seafood delight! Crispy pan-fried mackerel fish stuffed with the quintessential Goan spice paste is much loved by every Goan. Bangdo is the Konkani word for mackerel fish.
Recheado Masala is spicy, sour and slightly sweet. It is mostly used as a stuffing for fishes like mackerels, pomfret or even squids!
It is a pretty versatile Goan condiment, it can also be used as a marinade like these grilled chicken drumsticks or as a spice paste to flavor up things like this Goan style calamari (squids) or these stuffed squids . Personally, I love the use of recheado masala for stuffing mackerels. The zingy flavors of the spice paste and the delicious, savory taste of the mackerel are just perfect together.
Recheado stuffed mackerels like rava fried mussels are a ubiquitous dish found in menus of every Goan beach shack and restaurant. These dishes are perfect with some chilled beverage to wash it all down! So next time you visit Goa do not forget to try these delicious delicacies or make some at home. It ain’t that difficult either:)
I’m in India currently, folks! I stayed with my parents for a couple of days, and I intended photographing all the delicious Goan seafood prepared by my Mom for the blog. I got a little lazy and just enjoyed my Mom’s delicious food after months. It’s always comforting and blissful to have food prepared by Mom, isn’t it?
- STEP BY STEP INSTRUCTIONS TO MAKE RECHEADO MACKERELS | GOAN STUFFED MACKERELS | RECHEADO BANGDO
- HOW TO MAKE RECHEADO MACKERELS | FISH RECHEADO?
- Recheado Mackerels | Goan Style Stuffed Mackerels | Fish Recheado
STEP BY STEP INSTRUCTIONS TO MAKE RECHEADO MACKERELS | GOAN STUFFED MACKERELS | RECHEADO BANGDO
1.Cut the head and tail of the fish, remove the scales. You may retain the head if you wish to. Clean the portion near the head, wash it properly, drain and add salt. Set aside for 15 minutes.
2.Make slits on both sides of the fish to create a pouch as shown in the picture. You may remove the central bone or leave it as such. If the fish is small, you may slit only one side. Alternatively, get this done from the fishmonger.
3.Stuff the pouch on both sides with recheado masala paste, as required. I used about 1 tablespoon for each fish.
HOW TO COOK MACKEREL?
1.You can coat the fish with semolina or rice flour for a crispy exterior. I haven’t used anything for coating. Heat oil in a skillet. Once the oil is hot enough, place the stuffed mackerel in the skillet and reduce the heat to medium.
2.Cook for about 2-3 minutes or until golden brown and crisp, then flip and cook the other side for another 2 minutes. Serve hot.
NOTES
1.Use a good non-stick skillet to fry the fish.
2.Make sure the oil is hot, or else the fish tends to stick. Once you place the fish in the skillet, do not move it until that side is cooked. Avoid flipping multiple times.
HOW TO MAKE RECHEADO MACKERELS | FISH RECHEADO?
Recheado Mackerels | Goan Style Stuffed Mackerels | Fish Recheado
Ingredients1x2x3x
Measuring cup used, 1cup = 250 ml, 1 tsp = 5 ml
- 3 fresh mackerels
- recheado masala, as required
- Salt, as required
- 3-4 tbsp oil
Instructions
- Cut the head and tail of the fish, remove the scales. You may retain the head if you wish to. Clean the portion near the head, wash it properly, drain and add salt. Set aside for 15 minutes.
- Make slits on both sides of the fish to create a pouch as shown in the picture. You may remove the central bone or leave it as such. If the fish is small, you may slit only one side. Alternatively, get this done from the fishmonger.
- Stuff the pouch on both sides with recheado masala paste, as required. I used about 1 tablespoon for each fish.
- You can coat the fish with semolina or rice flour for a crispy exterior. I haven’t used anything for coating. Heat oil in a skillet. Once the oil is hot enough, place the stuffed mackerel in the skillet and reduce the heat to medium.
- Cook for about 2-3 minutes or until golden brown and crisp, then flip and cook the other side for another 2 minutes. Serve hot.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great week 🙂
Regards,
Freda
Recheado Mackerels | Goan Style Stuffed Mackerels | Fish Recheado
Ingredients
Measuring cup used, 1cup = 250 ml, 1 tsp = 5 ml
- 3 fresh mackerels
- recheado masala, as required
- Salt, as required
- 3-4 tbsp oil
Instructions
- Cut the head and tail of the fish, remove the scales. You may retain the head if you wish to. Clean the portion near the head, wash it properly, drain and add salt. Set aside for 15 minutes.
- Make slits on both sides of the fish to create a pouch as shown in the picture. You may remove the central bone or leave it as such. If the fish is small, you may slit only one side. Alternatively, get this done from the fishmonger.
- Stuff the pouch on both sides with recheado masala paste, as required. I used about 1 tablespoon for each fish.
- You can coat the fish with semolina or rice flour for a crispy exterior. I haven’t used anything for coating. Heat oil in a skillet. Once the oil is hot enough, place the stuffed mackerel in the skillet and reduce the heat to medium.
- Cook for about 2-3 minutes or until golden brown and crisp, then flip and cook the other side for another 2 minutes. Serve hot.
Poha recipe with step-by-step pictures! This breakfast poha is cooked in a spicy and flavorful tempering of onions, potatoes, and peanuts. A quick and delicious breakfast meal!
Hello folks! How’s everyone been? I’m back home finally after my vacation in India. So it’s back to the grind with my daily routine. My son was pretty excited to go back to school though 😀 My little girl (not so little anymore, but well, will always be little for me) also completed a year last month, another reason for my extended stay back home.
I had actually clicked a couple of pictures, to be scheduled out while I was away. But the thought of preparing posts and write-ups made me even lazier, so I just took a break. Blogging is becoming increasingly difficult as little Kate does keep me on my toes, it’s just that stage. I’ll try to publish something once per week, with no breaks now hopefully.
Here is one of the posts that I had clicked pics for, so let me start off with this. This breakfast poha recipe is a great option for a hearty breakfast.
- WHAT IS POHA?
- POHA INGREDIENTS
- HOW TO MAKE POHA?
- IS POHA GOOD FOR HEALTH?
- IF YOU ENJOYED THIS EASY POHA RECIPE AND ARE LOOKING FOR MORE BREAKFAST IDEAS, CHECK OUT THESE
- STEP BY STEP INSTRUCTIONS TO MAKE MAHARASHTRIAN POHA | KANDE POHE | ALOO POHA RECIPE
- HOW TO MAKE KANDA BATATA POHA | INDIAN BREAKFAST POHA RECIPE?
- Poha Recipe | Kanda Batata poha | How To Make Poha
WHAT IS POHA?
It is nothing dehusked rice that has been flattened into flakes. It is also known as beaten rice. There are two kinds that are available in the market- thin and thick.
POHA INGREDIENTS
For this simple Indian poha recipe, you will need basic Indian pantry staples like
- Mustard seeds
- Green chillies
- Curry leaves
- Spices like asafoetida and turmeric
- Onions, and lots of it
- Potatoes
- Peanuts,
- And thick poha, of course!
For a really awesome tasting poha, add lots of onions! The sautéed onions add a nice sweetness and crunch to the poha, which balances the spice from the green chillies really well!
HOW TO MAKE POHA?
This is a very basic recipe to make poha or its popular variations, Kande (onion) pohe or aloo/batate (potato) pohe or a mix of two to make kanda batata poha . You can skip the onions for a Jain version.
You need to rinse the poha to soften it. Then add it to a flavorful tempering of mustard seeds, curry leaves, green chilies, turmeric, chopped onions, cubed potatoes, and some sugar. To speed up the cooking process, you may use boiled cubed potatoes instead.
For a soft and fluffy poha, sprinkle few drops of milk, cover and let it cook on low heat.
For an added nutritional boost, make vegetable poha recipe instead by adding veggies like carrots, peas, green beans etc after the potatoes have cooked.
As simple as this poha recipe is, it is packed with flavors and texture. You get a bite from the peanuts, the onions, and the soft potatoes and the well cooked fluffy poha all mingle together to make this one satisfying wholesome breakfast dish!
IS POHA GOOD FOR HEALTH?
Poha is basically carbs, so this is perfect for breakfast as it provides the required energy and keeps you full until lunch, plus it is delicious! It is also light on the stomach and easy to digest.
Poha makes it to our breakfast table at least twice every week, even my picky eater enjoys this so much that he gladly asks for seconds!
You may also use brown or red rice variety for a healthier alternative!
These days you even get readymade poha mix. But seriously, you don’t need one! You are better off making it from scratch at home with clean ingredients! It is so easy, and this step-by-step tutorial will definitely come in handy! So let’s make some tasty poha!
IF YOU ENJOYED THIS EASY POHA RECIPE AND ARE LOOKING FOR MORE BREAKFAST IDEAS, CHECK OUTTHESE
STEP BY STEP INSTRUCTIONS TO MAKE MAHARASHTRIAN POHA | KANDE POHE | ALOO POHA RECIPE
1.Rinse the poha in a colander under running water. Let it drain well in a colander. Set aside.
2.Heat oil in a kadai, add mustard seeds, when it splutters, add chopped green chillies ( I used red chillies) and curry leaves and asafoetida. Add turmeric powder, sauté few seconds.
3.Add the chopped onions, sauté until it turns translucent.
4.Add potatoes, salt, sugar, mix well. Sprinkle some water, cover and cook until potatoes are done. Stir occasionally to prevent the potatoes from sticking at the bottom.
5.When the potatoes are cooked, add the poha along with roasted peanuts, mix well. Sprinkle few teaspoons of milk (this helps in soft and fluffy poha), cover and let it cook on medium-low heat for about 2-3 minutes.
6.Add lime juice & chopped cilantro. Mix well and switch off the heat.
7.Serve hot garnished with some grated coconut (optional), finely chopped onions & nylon sev.
NOTE
- For a quicker version, used cubed boiled potatoes, sauté for 1-2 minutes, then proceed with the recipe.
HOW TO MAKE KANDA BATATA POHA | INDIAN BREAKFAST POHA RECIPE?
Poha Recipe | Kanda Batata poha | How To Make Poha
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.5 cups thick poha (flattened rice)
- 1.5 cups finely chopped onion
- 3/4 cup chopped potato, chop into small cubes so that they cook faster
- 2-3 green chillies, finely chopped
- 3 tbsp roasted peanuts
- Sprig of curry leaves
- Pinch of hing (asafoetida)
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 2-3 tbsp of cilantro/coriander leaves
- Juice of half a lime
- 1/2 tsp sugar, optional
- salt, to taste
- 2 tbsp grated coconut, for garnish (optional)
- Nylon sev, for garnish (optional)
- 2 tbsp oil
Instructions
- Rinse the poha in a colander under running water. Let it drain well in a colander. Set aside.
- Heat oil in a kadai, add mustard seeds, when it splutters, add chopped green chillies ( I used red chillies) and curry leaves and asafoetida. Add turmeric powder, sauté few seconds.
- Add the chopped onions, sauté until it turns translucent.
- Add potatoes, salt, sugar, mix well. Sprinkle some water, cover and cook until potatoes are done. Stir occasionally to prevent the potatoes from sticking at the bottom.
- When the potatoes are cooked, add the poha along with roasted peanuts, mix well. Sprinkle few teaspoons of milk (this helps in soft and fluffy poha), cover and let it cook on medium-low heat for about 2-3 minutes.
- Add lime juice & chopped cilantro. Mix well and switch off the heat.
- Serve hot garnished with some grated coconut (optional), finely chopped onions & nylon sev.
Notes
- For a quicker version, used cubed boiled potatoes, sauté for 1-2 minutes, then proceed with the recipe.
I hope you enjoyed this delicious and easy poha recipe . Will see you soon with a new post!
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great weekend 🙂
Regards,
Freda
