Goa

Bangdo recheado

Name: Bangdo recheado
Total time: 40 min
Yield: 4 servings
Cuisine: Goan
Ingredients: 6 medium mackerel cleaned and slit fish; 12 Kashmiri dried chillies dried red chilli; 8 cloves garlic; 1 inch ginger; 1 tsp cumin seeds; 1/2 tsp black pepper; 6 cloves 1 inch cinnamon whole spices; 1/2 tsp turmeric (ground turmeric); 2 tsp sugar; 1/4 cup vinegar; a small piece tamarind; 3 tbsp cooking oil (vegetable oil); Salt, to taste

Mackerel stuffed with red recheado masala and pan fried. Goa's spiciest stuffing.

40 minTime

26 gProtein each

hotSpice

Stuffed, the Goan way1 chapter · 1 min read

Make it your way

Grandma's wayThe Goan Catholic kitchen original.

The original

286kcalsame

26 gproteinsame

2 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish6 medium mackerel, cleaned and slit

Dried red chilli12 Kashmiri dried chillies

Garlic8 cloves

Ginger2.5 cm

Cumin seeds1 tsp

Black pepper½ tsp

Whole spices6 cloves, 1 inch cinnamon

Turmeric (ground turmeric)½ tsp

Sugar2 tsp

Vinegar¼ cup

Tamarinda small piece

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Method

4 steps

1Soak chillies in vinegar and grind with garlic, ginger, spices, turmeric, sugar, tamarind and salt to a thick paste.
2Slit the mackerel along the back or belly, stuff generously with the paste and rub some outside.
3Rest 20 minutes.
4Shallow fry in hot oil, 4 to 5 minutes a side, until crisp and cooked through.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goa

Bangdo recheado

Mackerel stuffed with red recheado masala and pan fried. Goa's spiciest stuffing.

40 minTime

26 gProtein each

hotSpice

Stuffed, the Goan way1 chapter · 1 min read

Make it your way

Grandma's wayThe Goan Catholic kitchen original.

The original

286kcalsame

26 gproteinsame

2 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish6 medium mackerel, cleaned and slit

Dried red chilli12 Kashmiri dried chillies

Garlic8 cloves

Ginger2.5 cm

Cumin seeds1 tsp

Black pepper½ tsp

Whole spices6 cloves, 1 inch cinnamon

Turmeric (ground turmeric)½ tsp

Sugar2 tsp

Vinegar¼ cup

Tamarinda small piece

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Method

4 steps

1Soak chillies in vinegar and grind with garlic, ginger, spices, turmeric, sugar, tamarind and salt to a thick paste.
2Slit the mackerel along the back or belly, stuff generously with the paste and rub some outside.
3Rest 20 minutes.
4Shallow fry in hot oil, 4 to 5 minutes a side, until crisp and cooked through.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bangdo recheado

Make it your way

Ingredients

Method

Bangdo recheado

Make it your way

Ingredients

Method

Make it a meal