The Portuguese word "recheado" means "stuffed". Masala is an Indian word for a spicy paste. Those with sensitive digestive system and especially children do not prefer the commonly used red spicy paste for recheado fish. Many have now resorted to using the green one which is less spicy.
Coriander leaves and green chillies give this paste the bright green colour which are ground with vinegar, spices, caramelized onions, ginger, garlic along with a dash of sugar and salt. Spice level can be adjusted by adding more or less green chillies. A mildly spiced paste that is used to stuff mackerels, pomfrets and huge shrimps. This paste is so versatile and can be utilized for cooking meats and vegetable dishes too. It can be prepared in advance and stored in the refrigerator for easy use. Stores well as the vinegar in the masala acts as a preservative.
Choose your choice of fish and prep for stuffing. Season with salt and a sprinkle of lemon juice. Stuff fish with the spice paste and shallow fry till cooked through. A delicious stuffed fish that is served with the main meal.
Fish is an important source of omega-3 fatty acids essential for the heart and brain. A low-fat, high quality protein, rich in calcium, phosphorus and minerals. Try to eat fish at least twice a week to maintain good health.
Coriander leaves and green chillies give this paste the bright green colour which are ground with vinegar, spices, caramelized onions, ginger, garlic along with a dash of sugar and salt. Spice level can be adjusted by adding more or less green chillies. A mildly spiced paste that is used to stuff mackerels, pomfrets and huge shrimps. This paste is so versatile and can be utilized for cooking meats and vegetable dishes too. It can be prepared in advance and stored in the refrigerator for easy use. Stores well as the vinegar in the masala acts as a preservative.
Choose your choice of fish and prep for stuffing. Season with salt and a sprinkle of lemon juice. Stuff fish with the spice paste and shallow fry till cooked through. A delicious stuffed fish that is served with the main meal.
Fish is an important source of omega-3 fatty acids essential for the heart and brain. A low-fat, high quality protein, rich in calcium, phosphorus and minerals. Try to eat fish at least twice a week to maintain good health.
Fish Recheado With Green Masala
(Yields 4)
Ingredients:
4 medium-sized mackerels
a dash of lemon juice
oil for shallow frying
salt
Grind to a fine paste (with 1/4 cup vinegar)
1 cup coriander leaves with tender stalks (tightly packed)
4 long green chillies
1/4 teaspoon turmeric powder
8 peppercorns
1 teaspoon cumin seeds
2 cinnamon sticks (1.5" each)
6 cloves
1/2" piece of ginger
4 large cloves of garlic
1 medium-sized onion (caramelized in 1 tablespoon of oil)
a pinch of sugar
salt
Method:
Descale the mackerels, cut off the fins, slit the flesh open on either sides of the backbone but do not separate the pieces. Remove innards, wash, pat dry, season fish with salt and lemon juice. (Do not leave the fish for too long with lemon juice which will start to cook it.)
Stuff fish with the ground paste on either sides of the backbone.
On medium flame, heat oil in a skillet and fry fish on both sides till cooked through. Place fish on absorbent paper towels.
Serve warm with lemon wedges.
(Yields 4)
Ingredients:
4 medium-sized mackerels
a dash of lemon juice
oil for shallow frying
salt
Grind to a fine paste (with 1/4 cup vinegar)
1 cup coriander leaves with tender stalks (tightly packed)
4 long green chillies
1/4 teaspoon turmeric powder
8 peppercorns
1 teaspoon cumin seeds
2 cinnamon sticks (1.5" each)
6 cloves
1/2" piece of ginger
4 large cloves of garlic
1 medium-sized onion (caramelized in 1 tablespoon of oil)
a pinch of sugar
salt
Method:
Descale the mackerels, cut off the fins, slit the flesh open on either sides of the backbone but do not separate the pieces. Remove innards, wash, pat dry, season fish with salt and lemon juice. (Do not leave the fish for too long with lemon juice which will start to cook it.)
Stuff fish with the ground paste on either sides of the backbone.
On medium flame, heat oil in a skillet and fry fish on both sides till cooked through. Place fish on absorbent paper towels.
Serve warm with lemon wedges.