Fish Reshad (stuffed Fish) - Goan Style

Recipe by Charishma_Ramchanda

This recipe comes from Goa, India. Goan recipes are considered to be the best when it comes to FISH. No wonder this one won R.O. 20 in Thursday magazine's contest;) It was submitted by Shailaja U. Surlakar. Enjoy!

Top Review by ChrisI

This is a delicious recipe although I used talapia - less fat (fewer bones too) than the Mackerel. I also used Cider vinegar vs the Malt vinegar. I fried the onions along with the fish and used dental floss to tie it together and used regular flour to coat the fish. Great tastes great recipe - I will use this again. Chris

Ingredients Nutrition


  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!

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