Mackerel recheade

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's India

By Keith Floyd

Published 2001

  • About

This is a typically Goan dish, distinguished by the vinegar-flavoured masala. It is a perfect barbecue dish, but equally suitable for very shallow-frying. The finished dish should have a crisp, crunchy skin. If you don’t like mackerel, use trout or red mullet.


  • 4 mackerel, cleaned, de-scaled and de-finned, with head and tail left on
  • salt
  • finely crushed black peppercorns
  • juice of 2 or 3


  1. Make 3 shallow incisions on either side of the fish with a sharp knife. Season the fish inside and out with salt, peppercorns and lime or lemon juice and marinate for 15 minutes or so.
  2. Meanwhile, grind the masala ingredients to a fine paste with the vinegar.
  3. Apply the paste to the inside of the fish and into the incisions on the outside.
  4. If