• Fish Recheiado

• (fried fish with red masala filling)

• (Remove heads, fins and entrails and wash well. Slit fish on either side from head to tail keeping the centre bone or if desired, removing it allowing a bit of the tail bone to remain. Apply a little salt and keep aside.)
• Grind in vinegar:
• 12 dry red chillies
• 8 peppercorns
• 12 flakes of garlic
• 1/4 tsp cumin seeds
• 2 tsp coriander seeds
• 1/4 inch piece of turmeric
• 1/2 tsp sugar
• a small ball (marble-sized) tamarind
• a pinch or two of salt

• Stuff this masala into each mackerel very evenly on either side of the centre bone and fry in hot oil.
Please note that the above masala ground in vinegar ( in large quantity) can be stored in an airtight bottle for days together.

• Variation: Mackerels can also be stuffed with:
• 3 or 4 onions
• 2 or 3 green chillies
• 1 small piece of ginger and garlic

• all cut very fine and mixed in a little turmeric powder, salt and a tablespoon of vinegar