Recheado in Portugese means stuffed, and this green variant is distinct from its more common red version in both texture and taste. Serving well the purpose it was created for, the Recheado masala is the first stop as a fish stuffing, or even as a seafood marinate. Even though Mackeral is the traditional favorite for stuffing, it works with any fish, big or small. This Green Recheado masala is an interesting twist and is a must try for anyone interested in exploring classic Goan cuisine.
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Bangda Rawa Fry
Take 2-3 medium or large bangda (mackerel), gutted and throughly cleaned. Create slits on the sides with a sharp knife. Season it with salt and lime juice and leave it aside for another 10 mins. Apply the Green Recheado masala both on the inside and outside of the fish generously. Stuff the masala in the slits. Set aside for another 10 mins. Coat the fish lightly with rava (semolina) by rolling the fish in it. Heat 2-3 tbsps of oil in a frying pan and shallow fry for the fish for about10 mins on either side. Take them off the pan and allow it to rest for 2 mins. Serve hot.
Detailed video and illustrated recipe on womenoffatorda.in/bangdarawafry
Amazing masala! Green recheado is little spicy but amazing, had prepared stuffed mackerel and fried tiger prawns... turned out really good.
This is better than the red one which also I love. Great marinade or stuffing for all kinds of fish. I tried with Pomfret.Came out excellent! hank you!