NUTRITIONAL VALUES:
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Energy: 160.88 K Cal
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Protein: 2.14 g
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Total Fat: 2.16 g
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Carbohydrate: 33.22 g
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Sugars: 4.13 g
Recheado in Portuguese 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 choice as a fish stuffing, or as a marinate for any type of seafood. Even though Mackerel is the traditional favourite for stuffing, it works with any fish, pan fried, grilled or, what we would recommend, roasted on a charcoal fire. Our Green Recheado masala is an interesting twist and is a must try for anyone interested in exploring classic Goan cuisine.
₹99.00
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Green Chillies, Ginger, Garlic, Cumin Seeds, Cloves, Cinnamon, Pepper, Turmeric Powder, Tamrind, White Vinegar, Sugar Salt
Energy: 160.88 K Cal
Protein: 2.14 g
Total Fat: 2.16 g
Carbohydrate: 33.22 g
Sugars: 4.13 g
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 womenofgoem.com/bangdarawafry
