Indian cuisine · Fish & Seafood

Recheado Fish

Whole mackerel stuffed with a fiery red vinegar-chili paste and fried crisp coated in semolina.

Ingredients · for 4 servings

• 4 mackerel (approx. 300 g each, cleaned)
• 10 dried Kashmiri chilies
• 6 garlic cloves
• 1 piece ginger (3 cm)
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 cinnamon stick and 4 cloves
• 1 tsp sugar
• 100 ml wine vinegar
• 4 tbsp semolina
• 5 tbsp oil
• Salt

Instructions

1. Deseed the Kashmiri chilies and soak in warm wine vinegar for 20 min. until soft.
2. Grind the chilies together with the vinegar, garlic, ginger, cumin, peppercorns, cinnamon stick, cloves, sugar and 1 tsp salt without adding water into a thick, deep red paste.
3. Slit the mackerel from the belly side to form a pocket without cutting through the back, wash and pat thoroughly dry.
4. Spread 2 tbsp of the recheado paste into each pocket, rub the fish thinly with it on the outside too, and let steep for 20 min.
5. Coat the fish in semolina, heat the oil in a large pan over medium-high heat and fry for 5-6 min. per side until the crust is crisp and the paste is fried dark red.
6. Drain briefly on kitchen paper and serve with lemon wedges, onion rings and rice.