Recheado Bhangde – Spicy Stuffed Mackerels Recipe

9 Sep

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 aΒ 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.recheado-bangde-bangda-bhangde-recipe-ingredients-mackerels

Suggestion: 4 medium stuffed mackerel


4 medium mackerel

5-6 tbsp of goanΒ 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.



49 Responses to “Recheado Bhangde – Spicy Stuffed Mackerels Recipe”

  1. Daal September 9, 2016 at 7:13 pm #

    Wish I hadn’t looked at this just now – dinnertime – wish I could chomp those delicious looking photos! Thanks for a great post πŸ™‚

    • Nandini September 13, 2016 at 4:54 pm #

      Thank you so much for your kind words πŸ™‚

  2. Jim September 9, 2016 at 7:48 pm #


    • Nandini September 13, 2016 at 4:55 pm #

      Thank you Jim, Hope all is well πŸ™‚

  3. Cook with Smile.. September 9, 2016 at 7:55 pm #

    Love any dish using fish… this is yummy

    • Nandini September 13, 2016 at 4:56 pm #

      Thank You much πŸ™‚

  4. Mr. Militant Negro September 9, 2016 at 9:56 pm #

    Reblogged this on The Militant Negroβ„’.

    • Nandini September 13, 2016 at 4:56 pm #

      thank You so much for the re-blog πŸ™‚

  5. payel September 10, 2016 at 3:32 am #

    We cook rava fish fry a lot but I didn’t know about recheado masala.. Thanks for the recipe.

    • Nandini September 13, 2016 at 4:57 pm #

      You are so welcome Payel, Thank You! πŸ™‚

  6. Stan The Man September 10, 2016 at 4:28 am #


    Eu are SPOT ON when EU mention ‘RECHEADO MACKEREL’ OR BETTER KNOWN AS ‘RECHEADO BHANGDE’ as QUINTESSENTIALLY GOAN. The way the mackerel is prepared is very UNIQUE. And trust Me the finished product is really ‘OUT OF THIS WORLD’. I just love My ‘RECNEADO BHANGDE’ TO BITS, if Eu like and if Eu ‘PARDON THE PUN’. And it is one of the most cheaply and readily available fish in Goa. A kIND INVITATION going to people of this world. Please try out the Goan ‘RECHEADO MACKEREL/BHANGDE’ and Eu will certainly return for more. Nandini thanks for ‘SOUNDING ALARM BELLS’ or in other words reminding Us about the ‘MOUTH WATERING’ BHANGDE RECHEADO’. Rest assured We will prepare ‘RECHEADOOOOOO BHANGDE’ Nandini style. Thanks Your cooking knowledge and your .GENIUS’ with Us.



    Stan and Linda

    • Stan The Man September 10, 2016 at 4:35 am #

      Hi Nandini!




      • Nandini September 13, 2016 at 4:59 pm #

        You biggie Mr Stan πŸ™‚

    • Nandini September 13, 2016 at 4:59 pm #

      Thank You so much Mr Stan appreciate your kind words. You and Mrs Stan too have a lovely week ahead πŸ™‚

  7. Loretta September 10, 2016 at 8:16 am #

    Oh wow Nandini, this struck home with me. I used to love fresh fish with the rechado masala. I think Mum used to stuff hers. I love your images of the fisher women in Goa with the baskets on their heads. You’ve got me salivating now, I love the pictures of the bhangdes, top that with rechado masala and you’ve got a Goan meal fit for a king! I am inspired by your post. When I was in England visiting my family a few months ago, my sister gave me some home-made rechado masala that someone had given her from Goa. I was reluctant to bring it, as I didn’t want it spilling all over the place, but I’m glad I did now. Off to the fish store to buy some bhangdes. πŸ™‚

    • Nandini September 13, 2016 at 5:02 pm #

      Thank You so much Loretta, I am happy you did bring the masala back. Hope you enjoyed your recheado. this recipe always get my mouth watering and memories flooded of my childhood days πŸ™‚

  8. Mary J. McCoy-Dressel September 10, 2016 at 8:29 am #

    I’m particular about fish but this recipe does look delicious. Shame on the person who used your photo as their own. You do a great job on your photos and deserve the credit. Have a great weekend.

    • Nandini September 13, 2016 at 5:03 pm #

      Thank You so much Mary I truly appreciate your kind words. It is tough as you cannot do anything thing about it πŸ™‚

  9. Freda @ Aromatic essence September 10, 2016 at 2:03 pm #

    That got me drooling!! Lucky you! You get good mackerels here! I once bought them from the asian store and I really didn’t like it! Was glad to have got a chance to have some on my trip to India πŸ˜€

    • Nandini September 13, 2016 at 5:21 pm #

      Yes Freda I was very lucky since they come frozen it is only a bit soft when you de-freeze so got to be careful while handling them πŸ™‚

  10. Jane September 10, 2016 at 5:20 pm #

    Mackerel is big here in Nova Scotia Canada too. Plain or smoked. Interesting to see your recipe.

    • Nandini September 13, 2016 at 5:23 pm #

      Oh! I should move there…such a beautiful place πŸ™‚

  11. chezlerevefrancais September 12, 2016 at 6:15 am #

    Love this idea. I’ll be giving it a go….as usual I have to miss some of the ingredients. French country shops are not the most well stocked! πŸ™‚

    • Nandini September 13, 2016 at 5:26 pm #

      That is so good to know Amanda…will look forward to your feedback.

  12. B September 12, 2016 at 6:47 am #

    I’m always looking for new ideas for cooking fish. This sounds great! Can’t wait to try it.

    • Nandini September 13, 2016 at 5:27 pm #

      That is so good to know. I am happy to know you liked the recipe πŸ™‚

  13. wwwpalfitness September 12, 2016 at 12:47 pm #

    Reblogged this on wwwpalfitness.

    • Nandini September 13, 2016 at 5:30 pm #

      Thank You so much for the re-blog πŸ™‚

  14. Fatma Amin September 13, 2016 at 6:35 am #

    Nice post . I love mackerel . And this was mind blowing . U are supremely talented , must say . Thank u for making me learn a few things from your blog . I love your idea in this . Something that got me so enthusiastic to try out . Thank u

    • Nandini September 13, 2016 at 5:36 pm #

      thank You Fatma for your kind words πŸ™‚

  15. kunstkitchen September 13, 2016 at 9:37 am #

    Sorry to read someone took your photo. You can email them and tell them they have to take it down. According to international copyright laws you own the picture. They cannot not use it. My niece is a professional food and wine writer and she explained this to me. I believe they have to pay you $500.00 or take it down. I had someone in Germany take my blog name, but I explained to them that I had the name first and they were very nice about it and took it down.
    Love mackerel and your recipe too.

    • Nandini September 13, 2016 at 5:38 pm #

      Thank You so much for the info πŸ™‚ . I will have to contact them.

  16. circadianreflections September 13, 2016 at 10:06 am #

    The images are wonderful. I don’t eat enough fish.

    Send the youtuber a take down notice. If they don’t take down the image or give you credit if that’s what you prefer then report them.

    • Nandini September 13, 2016 at 5:40 pm #

      Thank You Deborah for your concern, my husband suggested the same and so did a fellow blogger. Will have to do it.

  17. chattykerry September 13, 2016 at 3:06 pm #

    My husband would love this but I am not making it. Perhaps you could send some from Goa???

    • Nandini September 13, 2016 at 5:41 pm #

      Lol!!! love your sense of humor Kerry…certainly will do since you won’t πŸ™‚

  18. HermitCrab September 13, 2016 at 5:51 pm #

    Interesting recipes from a new culture to me! Look forward to trying them out.


    • Nandini September 19, 2016 at 4:43 pm #

      I hope you do someday πŸ™‚

  19. alex mundt September 15, 2016 at 9:09 am #

    This looks AMAZING! I can’t wait to try it. Thanks for the recipe.

    • Nandini September 19, 2016 at 5:04 pm #

      Thank You so much Alex πŸ™‚

  20. Cook with Smile.. September 15, 2016 at 4:20 pm #

    Hi I have nominated you for sunshine blogger award.This is just a nomination so do not feel Obligated, if you do not want to accept the award I sure can respect that. Actually I nominated earlier but sorry I didn’t let you know.Please visit my Sunshine blogger award post for rules.

    • Nandini September 19, 2016 at 5:05 pm #

      Thank You so much for the nomination. That is very kind of you to think of me πŸ™‚

  21. mistermaxxx08 September 18, 2016 at 2:58 pm #

    you work way to hard to not get your fair due for your work. i hope that matter gets straighten out. another incredible dish and visual and i admire the concepts
    and the way everything s presented and put together. you are the truth. peace

  22. landing pilot September 29, 2016 at 4:42 pm #

    This looks amazing and I am a heat fan, but I am a bit tenuous about it. I am going to try it and be tough. We only get one chance to try something new each and every day- I’m gonna do it!
    The Landing Pilot

    • Nandini October 4, 2016 at 12:18 pm #

      That is good to know that you are willing to give it a shot. Thank You πŸ™‚

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