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.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

To prepare the Reshad masala, soak the Kashmiri red chilies in warm water for 10 minutes.

Step 3

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.

Step 4

Heat 2 tablespoons of oil in a pan over medium heat. Add the finely chopped onion and sauté until golden brown.

Step 5

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.

Step 6

Stuff the cavity of each fish with the prepared Reshad masala, pressing gently to ensure it stays in place.

Step 7

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.

Step 8

Remove the fish from the pan and let it drain on paper towels to remove excess oil.

Step 9

Garnish with chopped fresh coriander leaves and serve hot with steamed rice or crusty bread.

Nutrition Facts

Serving size	(479.5g)

Amount per serving	% Daily Value*
Calories	1129.6

Total Fat 88.3g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat g
Cholesterol 140mg	0%
Sodium 2593.6mg	0%
Total Carbohydrate 46.3g	0%
Dietary Fiber 15.9g	0%
Total Sugars 7.9g
Protein 48.6g	0%

Vitamin D 900IU	0%
Calcium 266.3mg	0%
Iron 9.7mg	0%
Potassium 1954.5mg	0%

*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.

Source of Calories

Fat: 67.7%

Protein: 16.6%

Carbs: 15.8%