Stuffed Mackerel/Bangda Stuffed with Vindaloo Masala/Rechado Mackerel

bangda stuffed rechado
Stuffed Mackerel /Bangda stuffed with Vindaloo Masala is a classic fish fry with super flavourful stuffing or vindaloo masala or rechado masala . East Indian and Goan cuisine is highly influenced by the Portuguese hence you see a lot of similarity in both cuisines with different names though .
Stuffed Vindaloo Masala Mackerel / Rechado Bangda is my favourite I just drool hearing the name itself .Some Fish curry or Dal and Rice at the side with Stuffed Mackerel is my all time favourite meal.

rechado mackerel/rechado bangda/bangdo
Vindaloo Masala Paste /Rechado Masala as the goans call it makes any fish lipsmackingly delicious .Kashmiri Chillies with spices ground with vinegar is key to the flavourful stuffing.The same marinade can be used to fry chicken or any other fish as well .Will be sharing more post on this soon.
vindaloo masala bangda/vindaloo masala mackerel

To Marinate the fish
 4 Mackerel/Bangda
1 tbsp Vinegar
Salt to taste

for Vindaloo Masala:
10 to 12  Dry Kashmiri Chillies.
1 inch Ginger
10 Garlic Cloves
1 1/2 tsp Cumin seeds
1 tsp sugar
 3 tbsp to 1/4 cup vinegar or as needed
Salt to taste.
Oil to shallow fry.


  •  Clean and Wash the Fish/bangda/mackerel .
  • Make Slit to stuff the masala and also some cuts so that the masala goes in well.
  • Rub 1 tsp Vinegar and some salt  inside and outside the fish and keep aside.
  • Grind all the Ingredients in Vinegar and Little water to make a fine paste.
  • The paste shouldnt be too watery it should be a thick paste to stick to the fish 

  • In a pan heat 1 tsp oil and saute the vindaloo masala for 5 minutes  switch off the flame and let it cool ,this step is optional but recommended 

  • Stuff the fish with the Vindaloo masala paste and apply it so that the fish is coated well.
  • Marinate the fish and keep aside for 30 minutes
  • Dab a little rice flour/rava/semolina on both sides of the fish
  • Heat oil and Shallow fry the fish on both sides till its golden brown and cooked completely.

  • Serve hot as a side dish or have it with Chapatti,bread or Hand breads(rice rotis)