Sunday, May 2, 2010


Let’s go back to India today. In fact, we will go to Goa. A paradise in India, with an important Portuguese influence. We will cook some fish today. Mackerel. A cheap but delicious fish. You can cook it in many ways. We will cook it with a masala today. Racheado.


2 mackerel
3 tablespoons Racheado masala

I normally use prepacked Indian Racheado masala. It is very convenient and not very difficult to find. But of course, you can try to make it at home. To make your own masala grind five red chillies (kashmiri, for example), two cloves of garlic, ½ teaspoon cumin, ½ teaspoon coriander, three cloves, five peppercorns and a piece of ginger. Then mix all that with vinegar and two tablespoons of tamarind water. With this you will get a paste that will be a good masala for your mackerel.
Racheado, or recheado, in fact, is a Portuguese word that means “stuffed”. So what we will do is stuffing the mackerel with this wonderful masala.
First we will prepare the fish. We will clean it thoroughly. We have to be sure it is well cleaned. Remove the bones of the fish. The fins too. And of course the head. Once the fish is cleaned, we will have to stuff the mackerel with some of the masala. Apply some masala outside also. Then we will let the mackerel marinate for a couple of hours.
And after that we will only have to grill our Mackerel Racheado. Grill the fish for 4-5 minutes on each side. Do not overcook.
And now, enjoy your Mackerel Racheado!

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