Goan Recheado Fish Fry

Goan Recheado Fish Fry

Racheado means 'Stuffed' in Portuguese. Use this marinade to fry your fish, and you are going to stock up the marinade in your pantry. This spicy, sour and tangy masala is going to take your taste buds on a ride. The masala/stuffing can be used with any fish like the Mackerel, Pomfret, Prawns, Kingfish etc. 

I am using king fish in this recipe because I had fresh ones. And this recipe is the perfect one to go for a fry. The chilies and spices are soaked in white vinegar for a few minutes before you grind them to a thick paste. You will love how the spices and the tanginess come together. Also, try to marinate and keep for at least an hour or overnight, this will help to bring out the flavors. If you want it to be crispy, just before frying, coat it with semolina and flour.

Goan cuisine is one among my most desired options for dining in. If you haven't yet tried their food, you are missing out on some great experience. Moreover, if you love spicy food (like my mama), you will definitely love Goan food. 

The traditional Goan cuisine is majorly influenced by Portuguese and African recipes; that explains the name of the dish. This is spicy, crispy and hot shallow fried fish that can go along with steamed rice and veggies for lunch or along with rotis and curry for dinner. Perfect combo! 

I have no roots from Goa but definitely crave for their food every now and then. This might not be an authentic Goan recipe, but an amazing recipe. Try it, Tayst it and let me know how you like it.


  • 4 King Fish rinsed
  • 15 Kashmiri Red Chilies
  • 1 tsp Kashmiri Chilli Powder
  • 2.5 Tbsp White Vinegar or as required
  • 1 Garlic Bulb
  • 1 inch Ginger chopped
  • 1/4 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Peppercorns
  • a pinch Fenugreek seeds
  • 6 Cloves
  • 2 Marble sized Tamarind Balls soaked in 20 ml Hot Water
  • Salt
  • Turmeric
  • Semolina (Optional)
  • Flour (Optional)
  • Oil for frying


  1. Soak all the spices, ginger, garlic, tamarind pulp and Kashmiri chilies except oil in vinegar.
  2. Add salt.
  3. Also, add turmeric powder and chilli powder.
  4. Combine all nicely and soak for 35-40 mins.
  5. Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
  6. Coat the entire fish with this paste. Marinate the fish for at least 30 mins.
  7. Place oil in a shallow pan, once oil is quite hot, shallow fry the stuffed Kingfish. If you want it to be crispy coat the fish with semolina and/ flour. Fry until 3 - 4 minutes each side.
  8. Serve the Recheado kingfish hot with salad, lime wedges, rice, and curry.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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