This recipe is not for faint hearted as it is spicy. It is quintessential Goan and an everyday food during the mackerel season. Growing up we ate fish, vegetables and fruits that were only seasonal. It was much healthier this way. The word “recheado bhangde” is a combination of 2 languages “recheado” is portuguese and means “stuffed” and “bhangdo, bhangde ” is in konkani meaning “mackerel, mackerels”. Goan love their fresh caught fish for everyday meals. Till today the fisherwoman comes over with the daily catch in the morning.
A typical fish market in Goa
FYI: While I was researching for images on google I came across a YouTube video that had used one of my earlier image as the icon picture for the video and watermark it as their own. It made me very upset since I always credit my images and do not water mark.
Suggestion: 4 medium stuffed mackerel
4 medium mackerel
5-6 tbsp of goan recheado masala
1/2 tsp sugar
1/2 cup cream of wheat or rava for coating
Salt to taste
Clean the mackerel guts and scales. Next butterfly the fish on both side of the bone and leave the bone in.
Apply salt on the inside out and keep aside.
Mix the recheado masala with sugar and salt to taste.
Apply the masala on either side of the fillet and marinate for 15-20 minutes.
Heat oil in a pan. Coat each sides with cream of wheat or rava or semolina and fry for about 4-5 minutes on each side on medium heat till golden brown.
Enjoy with a side of salad, pulao rice or some steamed vegetables.