Fish Reshad Stuffed Fish Goan Style
Indulge in the bold and aromatic flavors of Goan cuisine with this Fish Reshad Stuffed Fish recipe, a traditional celebration of spice and seafood. Perfectly suited for pomfret or mackerel, this dish features whole fish that is carefully cleaned, slit, and stuffed with a vibrant Reshad masala—a spicy, tangy paste made with Kashmiri red chilies, warm spices like cumin and coriander, fresh ginger, and garlic, all balanced with a splash of white vinegar. The stuffed fish is then pan-fried to golden perfection, creating a crispy exterior while locking in the rich, flavorful stuffing. Served hot and garnished with fresh coriander, this dish pairs wonderfully with steamed rice or crusty bread, making it a showstopping centerpiece for your table. Whether you're hosting a dinner or craving authentic Goan flavors, this quick and easy recipe brings the essence of coastal India right into your kitchen.
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Recipe Information
Ingredients
- 2 Whole fish (pomfret or mackerel, cleaned and gutted)
- 8 pieces Kashmiri red chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Turmeric powder
- 2 tablespoons White vinegar
- 6 pieces Garlic cloves
- 1 inch Ginger
- 1 medium Onion (finely chopped)
- 4 tablespoons Vegetable oil (for frying)
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Instructions
Clean the whole fish, ensuring it is scaled and gutted. Use a sharp knife to make a deep slit along the side of the fish, creating a pocket for the stuffing. Sprinkle a little salt on the fish and set aside.
To prepare the Reshad masala, soak the Kashmiri red chilies in warm water for 10 minutes.
In a blender or spice grinder, combine the soaked red chilies, cumin seeds, coriander seeds, black peppercorns, turmeric powder, garlic cloves, ginger, and vinegar. Blend into a smooth paste.
Heat 2 tablespoons of oil in a pan over medium heat. Add the finely chopped onion and sauté until golden brown.
Add the prepared Reshad masala paste to the pan and cook for 5-7 minutes until aromatic and the oil begins to separate from the paste. Adjust salt to taste and let the stuffing mixture cool.
Stuff the cavity of each fish with the prepared Reshad masala, pressing gently to ensure it stays in place.
Heat the remaining 2 tablespoons of oil in a large frying pan over medium heat. Gently place the stuffed fish in the pan and fry for 4-5 minutes on each side until the fish is cooked through and the skin is golden and crispy.
Remove the fish from the pan and let it drain on paper towels to remove excess oil.
Garnish with chopped fresh coriander leaves and serve hot with steamed rice or crusty bread.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
