My take on Rechado Masala is to
get that pungent, sweet, vinegry mouth watering taste. A masala that I can eat when scooped out of the fish I cooked it with. A regular home in Goa can't afford POMFRETS too often to make Rechado fry. We just enjoy our humble 'Bangdo' stuffed in Rechado and shallow fried to get a gorgeous crispy caramelized skin. A Pomfret is too posh a fish to give me THAT satisfaction 😊
INGREDIENTS :
6 Mackerels. Slit along the fishbone to get a pocket.
1/2tsp Turmeric
Salt to season
4tbs Oil for frying
For Rechado masala:
20 SunDried Red Chillies (Kashmiri Mirch)
4-5 pc Cloves
2 pc Cinnamon
5 pc Green cardamoms
¼ tsp Cumin seeds
¼ tsp Black Peppercorns
2 pc Ginger
1 whole pod of Garlic
1 cup Toddy Vinegar (180ml)
2 tsp Oil
1 large sliced Onion
1 tbs Sugar (Optional)
METHOD:
Clean the Red Chillies by breaking the stem off completely leaving only Chilli. USE a glass or mud container to soak and mix these Chillies with Toddy Vinegar. Add Cloves, Cinnamon, Green Cardamom seeds, Cumin seeds, black Peppercorns, ginger and garlic in the same Toddy vinegar container for 12 hours.
Slice up and Sauté 1 large onion in 1 tsp oil on low flame till nicely browned. Remove draining oil & Cool. Add sugar. Now add the sautéed onions and 1tbs sugar(optional) to the soaking spices and grind to a fine paste. The recheado masala is now ready. You can cool the grinder generated heat off this masala before refrigerating it in a glass container. I do so because the Rechado tends to stain a plastic container and will react in a metallic container.
Season the fish with salt and Turmeric for about 10mins before generously spreading a layer of Rechado into the fish pocket. Rub some masala off onto the fish outer bodies. The caramelization of Rechado while frying gives the crispy skin we all look forward to eat.
Keep a large frying pan on medium heat with 4tbs of Oil. Always ensure your pan is well heated before you lay your fish to fry. How to know is.. Feel the heat on your opened palm 4" above the pan on fire. Swirl the oil in your pan before you place the Mackerels in. Fry for 2 minutes on each side.
Do Not fiddle with the fish in the Pan!!! Don't move it. Don't try to press it flat. Most importantly, don't try too early to flip it. Or else, the skin will not be ready. Trust me about waiting 2 min on medium flame before flipping the fish.
This spicy fish dish goes well with alcohol, and I mean local alcohol. Feni & Urrack with the occasional Port Wine... I've taken up wine making at home. Inspired by my mother-in-law.. Try these steps involved to make your own..
INGREDIENTS :
6 Mackerels. Slit along the fishbone to get a pocket.
1/2tsp Turmeric
Salt to season
4tbs Oil for frying
For Rechado masala:
20 SunDried Red Chillies (Kashmiri Mirch)
4-5 pc Cloves
2 pc Cinnamon
5 pc Green cardamoms
¼ tsp Cumin seeds
¼ tsp Black Peppercorns
2 pc Ginger
1 whole pod of Garlic
1 cup Toddy Vinegar (180ml)
2 tsp Oil
1 large sliced Onion
1 tbs Sugar (Optional)
METHOD:
Clean the Red Chillies by breaking the stem off completely leaving only Chilli. USE a glass or mud container to soak and mix these Chillies with Toddy Vinegar. Add Cloves, Cinnamon, Green Cardamom seeds, Cumin seeds, black Peppercorns, ginger and garlic in the same Toddy vinegar container for 12 hours.
Slice up and Sauté 1 large onion in 1 tsp oil on low flame till nicely browned. Remove draining oil & Cool. Add sugar. Now add the sautéed onions and 1tbs sugar(optional) to the soaking spices and grind to a fine paste. The recheado masala is now ready. You can cool the grinder generated heat off this masala before refrigerating it in a glass container. I do so because the Rechado tends to stain a plastic container and will react in a metallic container.
Season the fish with salt and Turmeric for about 10mins before generously spreading a layer of Rechado into the fish pocket. Rub some masala off onto the fish outer bodies. The caramelization of Rechado while frying gives the crispy skin we all look forward to eat.
Keep a large frying pan on medium heat with 4tbs of Oil. Always ensure your pan is well heated before you lay your fish to fry. How to know is.. Feel the heat on your opened palm 4" above the pan on fire. Swirl the oil in your pan before you place the Mackerels in. Fry for 2 minutes on each side.
Do Not fiddle with the fish in the Pan!!! Don't move it. Don't try to press it flat. Most importantly, don't try too early to flip it. Or else, the skin will not be ready. Trust me about waiting 2 min on medium flame before flipping the fish.
This spicy fish dish goes well with alcohol, and I mean local alcohol. Feni & Urrack with the occasional Port Wine... I've taken up wine making at home. Inspired by my mother-in-law.. Try these steps involved to make your own..
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| WHITE WINE |
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