Allergens in Recheado Mackerel: gluten, fish.
Ingredients
Quantities for 4.
- 4 whole mackerel, about 200g each, cleaned and slit along the belly Fishpomfret or lady fish work the same way
- 12 dried, stemmed Kashmiri Chilli
- 3 hot ones Dried Red Chillioptional
- 100ml VinegarGoan coconut vinegar preferred
- 10 cloves Garlic
- 3cm piece Ginger
- 1 tsp Cumin Seeds
- 6 Cloves
- 2cm stick Cinnamon
- 1 tsp Black Pepper
- 3/4 tsp Turmeric
- 1 tbsp thick pulp Tamarind
- 2 tsp Sugar
- 4 tbsp fine semolina, for coating Ravaswap for rice-flour if you need this gluten-free
- 5 tbsp Neutral Oil
- to taste Salt
- 1, in wedges Lemonoptional
Cookware
stovetop, blender, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Make the recheado paste a day ahead if you can. It sharpens as it sits, and a jar in the fridge turns a weeknight into dinner in 20 minutes.
- Soak the chillies in the vinegar 30 minutes before grinding.
- Rub the cleaned fish with salt and turmeric and rest 15 minutes, then wipe dry. Dry skin is the whole game for a crisp fry.
Method
- Grind the soaked chillies, garlic, ginger, cumin, cloves, cinnamon, pepper, turmeric, tamarind, sugar and 1 tsp salt with the vinegar to a thick, smooth paste.It should be spreadable, like tomato puree. Not pourable. Add vinegar a spoon at a time, never water.
- Slit each mackerel along the belly and, with a small knife, open a second pocket along the backbone from the outside.
- Pack 1.5 tbsp of paste into each fish, inside the belly and into the pocket, and smear a thin film over the skin.
- Rest the stuffed fish 20 minutes on a plate in the fridge.This sets the paste so it stays in the fish rather than in the pan.
- Spread the rava on a plate and press each fish into it on both sides, shaking off the loose grains.
- Heat the oil on a flat tawa over medium heat until a grain of rava sizzles on contact.
- Lay in the fish and fry 5-6 minutes without moving it, until the underside is crusted and deep red-brown.Do not poke or shuffle. Let the crust form or it will stick and tear.
- Turn once with a wide spatula and fry another 4-5 minutes.
- Drain briefly on paper and serve hot with lemon wedges, rice and a plain dal.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Fried fish is best within the hour and does not reheat well. The recheado paste itself keeps 2 months refrigerated under a layer of oil in a dry jar.
Nutrition Low estimate
One serving of Recheado Mackerel (125 g) is about 299 calories, or 240 calories per 100 g.
Medium protein: 13 g a serving, 17% of the calories
| Per serving125 g | Per 100 g | |
|---|---|---|
| Calories | 299 kcal | 240 kcal |
| Protein | 13.0 g | 10 g |
| Carbohydrate | 19.7 g | 16 g |
| of which sugars | 3.7 g | 3 g |
| Fibre | 1.5 g | 1 g |
| Fat | 18.6 g | 15 g |
| of which saturated | 2.0 g | 2 g |
| of which unsaturated | 15.4 g | 12 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.