The coastal State of Goa is a popular tourist destination known for the sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into Goan cuisine to know about the fun-loving land.
Also try: Indian Food Recipes: Tavsali
Fish Recheado
The tangy and spicy recheado fish fry is a stuffed fish recipe, coated with rava and fried to perfection. Mackerel, pomfret and bangra are commonly used fish for the recipe and are stuffed with the spicy recheado masala. Fish Recheado is found on the menu of almost every Goan restaurant and beach shack.
Ingredients
Serves 2 to 4 persons
Bangra: 4 large
Kashmiri red chilli: 8
Ginger: 1 inch
Garlic: 7 to 8 clove
Cinnamon stick: 1
Clove: 2
Tamarind pulp: 1 tsp
Turmeric powder: ½ tsp
Sugar: ½ tsp
Vinegar: 2 tsp
Salt as required
Oil to fry
Rava for coating
Step 1
Soak the above-mentioned ingredients in vinegar for some time.
Step 2
Wash and clean the fish. Slit and make a pocket to stuff the masala. Marinate with salt and lemon juice. Let it rest for about ten minutes.
Step 3
Grind the soaked masala into a smooth paste.
Step 4
Squeeze the excess moisture from the fish. Stuff with the recheado masala. Apply the remaining masala on the outer surface of the fish.
Step 5
Coat the fish evenly with the rava.
Step 6
Heat oil in a deep frying pan and shallow fry until golden brown and crispy. Serve it along with rice and some Goan fish curry.
