Mackerel recheade


Preparation info

  • Difficulty


  • Serves


Appears in

Floyd's India

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 donโ€™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 limes or lemons
  • a little plain flour
  • vegetable or coconut oil

For the Masala

  • 6 or 7 dried red chillies
  • 1 teaspoon cumin seeds
  • 5 or 6 cloves of garlic, peeled
  • 1 tablespoon ground turmeric
  • 1 teaspoon black peppercorns
  • 2.5 cm/1 inch piece of root ginger, peeled
  • 4 or 5 cardamom pods
  • 1 small cinnamon stick
  • 2 or 3 cloves
  • 1 heaped tablespoon sugar
  • 2 tablespoons tiny dried prawns (available from Asian food shops) or a dash of fish sauce
  • 50 ml/2 fl oz red wine vinegar


  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 shallow-frying the fish, dredge them in a little flour before cooking in a little oil; if you are barbecuing them, paint the fish lightly with some oil and cook until tender.