Goan Style Recheado Bangdo Recipe | Stuffed Mackerel
Deliciously Spicy and Flavorful Goan Mackerel, Stuffed with Recheado Masala
A classic Goan delicacy, the Goan Style Recheado Bangdo is a scrumptious and aromatic dish where mackerel fish is stuffed with a tantalizingly spicy recheado masala (Goan red spice paste) and shallow-fried to golden perfection. This dish is a perfect balance of spice, tang, and savory goodness, ideal for a hearty lunch or dinner. The delicate mackerel fish, combined with the flavorful recheado stuffing, is guaranteed to elevate your meal, making it a favorite in any Goan-inspired feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (cleaned and slit) | 6 whole fish |
| Goan recheado masala (spice paste) | 1/2 Cup |
| Sooji (Semolina/Rava) | 1 Cup |
| Extra virgin olive oil (for shallow frying) | As needed |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal (approx.) |
| Protein | 18g |
| Carbohydrates | 20g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 500mg (depends on salt added) |
| Cholesterol | 50mg |
Preparation Time
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Servings: 6 servings
Instructions
-
Clean and Prepare the Mackerel:
Start by cleaning the mackerel fish. Remove the head and tail, and make a slit along the belly from the head to the tail. You can remove the bones at this stage, but if you’re unable to, it’s perfectly fine to leave them in. Once cleaned, wash the fish thoroughly 3-4 times to remove any scales or impurities. -
Salt and Marinate:
Apply salt generously inside and outside the fish. Let it sit for about 5 minutes, allowing the salt to draw out any excess moisture and enhance the flavor of the fish. -
Stuff the Mackerel with Recheado Masala:
Now, take the Goan recheado masala (the red spice paste) and stuff it generously inside the cavity of each mackerel. You can rub some of the paste on the exterior of the fish as well, coating both sides with a thin layer. This will infuse the fish with the full depth of flavor. -
Marinate:
Let the stuffed mackerels marinate for at least an hour to allow the flavors to meld together. For best results, refrigerate them overnight for an even richer taste. -
Coat with Semolina:
After marination, roll each mackerel in sooji (semolina), coating both sides evenly. This will give the fish a crispy, golden exterior when fried. -
Shallow Fry the Mackerel:
Heat a skillet on medium-high heat and add a tablespoon of extra virgin olive oil. Once the oil is hot, gently place the mackerels in the pan, ensuring they do not overcrowd the skillet. Let them cook for about 5 minutes on one side until they are golden brown and crispy. -
Flip and Cook on the Other Side:
Carefully flip the mackerels to cook the other side. Let them cook for another 5 minutes until they turn crispy and golden on both sides. -
Serving:
Once done, remove the mackerels from the skillet and place them on a paper towel to absorb any excess oil. Serve your Goan Style Recheado Bangdo as a main dish with a side of steamed rice, or pair it with a rich Goan Mackerel Curry (Bangdyache Hooman) or Moryechi Xacuti (Goan-style shark curry) for a truly indulgent meal.
Serving Suggestions
- Pair this flavorful stuffed mackerel with a serving of steamed rice to balance the heat and spice.
- For an extra layer of Goan authenticity, accompany it with Moryechi Xacuti or Goan Mackerel Curry (Bangdyache Hooman), both of which complement the spices of the recheado bangdo beautifully.
- You can also serve it with fresh salad or crispy fried papad for added texture and crunch.
Pro Tips
- For extra crispy mackerel, ensure the skillet is properly preheated before adding the fish. A medium-high heat will allow the semolina coating to crisp up nicely.
- If you’re short on time, marinate the fish for just 30 minutes; however, the longer you marinate, the more the spices will infuse the fish, making it even more flavorful.
- If you don’t have access to Goan recheado masala, you can easily make a homemade version by blending dried red chilies, garlic, ginger, vinegar, and other spices like cumin, coriander, and turmeric.
This Goan Style Recheado Bangdo is a true taste of Goa, offering a blend of spices and rich flavors that will leave you craving more. It’s a simple yet indulgent dish that brings a bit of coastal India to your dining table. Whether served on its own or with a complete Goan meal, this stuffed mackerel is sure to be a hit with friends and family alike.
