Goan Recipes & Cooking

A spicy Indo-European Romance...

Peixe Recheado (Fish stuffed with a red spice paste)

Pomfret or mackerels stuffed with traditional recheado paste


makes 2-3 servings



Prep Time

20 minutes

Cook Time

20 minutes

Rate Now


  • Fish (pomfret/mackerels), 1 medium pomfret or 4 mackerels
  • 3/4 tsp Salt
  • 2 tsp Vinegar
  • Vegetable oil for shallow frying
  • 2-3 tbsp Recheio spice paste
Recheio Spice Paste:
  • 12 Kashmiri chilies, dry
  • 1/2 tsp Cumin seeds
  • 12 Black peppercorns
  • 1/2 tsp Turmeric powder
  • Onion, small, chopped
  • 1/2 Ginger, chopped
  • 10 Garlic cloves
  • 2 tsp Tamarind
  • 1 tsp Sugar
  • 1 tsp Salt
  • 6 tbsp Vinegar


  • Grind the spice paste to smooth paste. Use 2 to 3 tbsp, and store remaining in cool place
  • Clean the fish. Remove the internal organs and wash well. Slit the fish on either side of the bone to make 2 deep pockets. Apply salt and vinegar and keep aside for 10 minutes
  • Stuff the fish with the recheio spice paste
  • Heat the oil in a frying pan; gently lower the fish into the pan, and fry, uncovered, on moderate heat for 5-7 minutes on each side till golden brown
  • Turn the fish only once
  • Remove from the pan and drain the excess oil on paper towels
  • Serve hot with lemon wedges
Fields marked with an * are required