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
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.
3. Pan fry the mackerel and serve hot.