Fish Reshad (Stuffed Fish) - Goan Style Recipe

Name: Fish Reshad (Stuffed Fish) - Goan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 mackerel, washed,cleaned and de-boned (Known as 'Banganda' in Hindi); 2 tablespoons olive oil; 1 lime, juice of; 1 tablespoon malt vinegar; 1 onion, finely chopped; 1/2 cup chopped fresh coriander leaves; 1 tablespoon turmeric powder; 4 red chilies; 8 cloves; 1 tablespoon black pepper; 1 tablespoon cumin seed; 4 cloves garlic; 1/4 inch fresh ginger, washed,peeled and chopped; rice flour or semolina, as required,to shallow fry

Servings: persons

4 mackerel, washed,cleaned and de-boned (Known as 'Banganda' in Hindi)
2 tablespoons olive oil
1 lime, juice of
1 tablespoon malt vinegar
1 onion, finely chopped
1/2 cup chopped fresh coriander leaves
1 tablespoon turmeric powder
4 red chilies
8 cloves
1 tablespoon black pepper
1 tablespoon cumin seed
4 cloves garlic
1/4 inch fresh ginger, washed,peeled and chopped
rice flour or semolina, as required,to shallow fry

1
Take a sharp knife and make a slit in the middle{a longitudinal slit} of the Mackerel fish so that the fish opens as 2 equal halves.
2
This is done so that the masala can be stuffed inside the fish.
3
Now, de-bone the fish (remove its bones).
4
Likewise, repeat this for all the Mackerels'.
5
Take a bowl and in it, put salt, lime juice, olive oil, turmeric powder and all the slit fishes.
6
Mix well so as to let the fish absorb all the ingredients.
7
Marinate for 15 minutes.
8
In your mixer/grinder/blender, grind together the cloves, cumin seeds, black peppercorns, red chillies, ginger, garlic, salt and vinegar.
9
Heat 4-5 tbsps.
10
of oil in a skillet.
11
Stir in the prepared paste.
12
Stir-fry until the oil separates from this masala (prepared paste).
13
Stuff each Mackerel with the prepared masala paste.
14
Spread the same evenly on both the inside surface of each fish.
15
Garnish the fishes with chopped corriander leaves and onion.
16
Pack the sides (if need be, tie the fishes with a fine thread to maintain all the masala inside), and, apply rice flour/semolina on the outer surface of each Mackerel.
17
Heat oil in a wok.
18
Shallow fry the Mackerel's on low flame until browned on either side and cooked.
19
Serve hot with salad.
20
Enjoy this pick-me-up fish!

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 mackerel, washed,cleaned and de-boned (Known as 'Banganda' in Hindi), 2 tablespoons olive oil, 1 lime, juice of, 1 tablespoon malt vinegar, and more.

Yes, Fish Reshad (Stuffed Fish) - Goan Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Reshad (Stuffed Fish) - Goan Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions