Recheado Masala Fish Recipe (Ready in 110 Min)

This Indian seafood builds mackerel, red chilli and turmeric into a weeknight-friendly meal you can have ready in about 110 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 16 steps.

You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 16 steps, it's worth setting aside proper time for. As written, it's pescatarian — fish but no meat.

How to make it

Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
Add sugar and salt.
Also add turmeric powder.
Combine all nicely and marinate for 35-40 mins.
Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.
Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.
Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
Fry until golden brown from both sides
Serve the recheado mackerels hot with salad, lime wedges, rice and curry.
Notes
Ensure the masala paste is thick else the result won't be good.
If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
You could use white vinegar or coconut vinegar.
Any left over paste could be stored in the fridge for future use.
Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.

You'll use: Frying pan / skillet · Pan

Tips & common questions

How long does Recheado Masala Fish take to make?

About 110 minutes from start to finish — an estimate based on the 16 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.