Fried Mackerel’s with Recheado masala

Fried Mackerel's with Rechardo masala

Clean the fish well, make the required slits as shown in the picture (you can keep the head on or cut it off, its your choice)

Apply salt and set aside for half hour before stuffing rechardo masala in the mackerel.


Recheado / Recheio masala ingredients:

8-9 Kashmiri chilies

8 Garlic cloves

1 inch ginger

½ tsp cumin seeds

1 long cinnamon stick

10 black peppercorns

9-10 cloves

1 Cardamom pods

½ tsp turmeric powder

1 tsp sugar

1 tbsp tamarind pulp

Vinegar as required

** Tip : if you want to store the masala for a long duration, add in the mixer one chopped onion after sautéing it in little oil.


1. Grind the above ingredients with only vinegar, to a smooth paste.

2. Stuff the mackerel’s with the rechardo masala.

20150411_112313-1 20150411_112416-1

3. Pan fry the mackerel and serve hot.

20150411_121349 20150411_122829-1Fried Mackerel's with Rechardo masala

Bon appetit


4 Comments Add yours

  1. Filonila says:

    Very good recipe..Which cardamoms used, black I hope…and there is no Tamarind?
    Okay I see you have used vinegar to grind the spices…great…thanks Alves


    1. alvesnaaron says:

      Hi Filonila.. if you want to use black cardamom, just use 2 ( I have used 3 green cardamom).


      1. alvesnaaron says:

        My recommendation is avoid using black cardamom in rechardo masala, go with green cardamom.


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