Recheado Masala Fish

6 steps · 1h 25m total

1. 01

   Soak Masala Ingredients

   Combine the dried red chilies, ginger, garlic, pepper, cumin, turmeric, cinnamon stick, cloves, cardamom, tamarind, sugar, and salt in a bowl. Pour in the 2 1/2 tbsp vinegar, ensuring everything is well-coated. Let this mixture soak for 35-40 minutes; this softens the chilies and spices, making them easier to grind.
2. 02

   Grind the Masala

   Transfer the soaked ingredients to a grinder or food processor. Process until you have a soft, smooth, and thick paste. If it's struggling to come together, add a tiny bit more vinegar to help it along, but be careful: the paste needs to be thick enough to cling to the fish, not runny.
3. 03

   Prepare the Fish

   Rinse the 4 mackerel thoroughly under cold water. Slit each fish down the center, then make several shallow incisions across the top. These cuts create pockets for the masala to settle into.
4. 04

   Stuff and Marinate Fish

   Generously stuff the prepared masala paste into the central slit and the incisions of each fish. Spread any remaining paste over the entire exterior of the mackerel.

   Let the fish marinate for at least 30 minutes; this gives the flavors time to meld. If you have any leftover paste, it can be stored in the fridge for later.

5. 05

   Shallow Fry Mackerel

   Heat enough oil for frying in a shallow pan over medium-high heat until it's quite hot and shimmering. Carefully place the stuffed mackerels in the pan and shallow fry them until they are golden brown and crisp on both sides.
6. 06

   Serve

   Serve the Recheado Mackerel hot. They pair well with a simple salad, lime wedges, rice, or your favorite curry.