Goan Fish Recheado Masala with Spiced Red Chili Paste

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Marinated fish steaks coated with a fiery Goan recheado spice paste and pan-fried for a bold, flavorful street food experience. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs dried red chilies, white vinegar, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 dried red chilies in hot water for 20 minutes until softened, then grind with 2 tbsp white vinegar, 5 garlic cloves, 1 tsp black peppercorns, 3 cloves, 1 small cinnamon stick, 1 tsp cumin seeds, and 1 tsp mustard seeds into a smooth, thick paste.
  2. Step 2: Heat 4 tbsp vegetable oil in a skillet over medium heat. Add 1 finely chopped small onion and sauté for 5 minutes until golden and fragrant.
  3. Step 3: Stir in the prepared chili paste along with 1 1/2 tsp salt and 1/2 tsp sugar; cook for 5 minutes, stirring frequently, until the oil separates from the masala.
  4. Step 4: Pat dry 4 fish steaks and coat each generously with the masala paste on both sides.
  5. Step 5: In the same skillet, add a little more oil if needed and pan-fry the coated fish steaks over medium heat for 5-6 minutes per side until cooked through and caramelized with a spicy crust.
  6. Step 6: Serve hot with lemon wedges and steamed rice or bread.

Frequently asked questions

How long does Goan Fish Recheado Masala with Spiced Red Chili Paste take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Goan Fish Recheado Masala with Spiced Red Chili Paste?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Goan Fish Recheado Masala with Spiced Red Chili Paste?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Goan Fish Recheado Masala with Spiced Red Chili Paste for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Goan Fish Recheado Masala with Spiced Red Chili Paste?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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