Pan-Fried Goan Fish Recheado with Red Chili Masala

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fish fillets stuffed with a spicy and tangy red chili masala, pan-fried until crisp and bursting with flavor. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs dried red chilies, soaked and ground, 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: 20 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) firm white fish fillets (like pomfret or kingfish)
6 pieces dried red chilies, soaked and ground
2 tbsp white vinegar
5 garlic cloves
1 inch piece fresh ginger
1/4 tsp cinnamon powder
1/4 tsp clove powder
1 tsp salt
4 tbsp vegetable oil
1 small onion, finely chopped
for garnish lime wedges

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a blender, combine 6 soaked dried red chilies, 5 garlic cloves, 1 inch fresh ginger, 2 tbsp white vinegar, 1/4 tsp cinnamon powder, 1/4 tsp clove powder, and 1 tsp salt. Blend to a smooth thick paste.
Step 2: Carefully slit 4 firm white fish fillets to create a pocket without cutting through completely. Stuff each fillet generously with the prepared red chili masala paste.
Step 3: Heat 4 tbsp vegetable oil in a large non-stick pan over medium heat. Add 1 small finely chopped onion and sauté for 3 minutes until translucent.
Step 4: Place the stuffed fish fillets in the pan and fry for 4-5 minutes on each side until the fish is cooked through and the masala coating is crisp and slightly charred.
Step 5: Remove from heat and serve immediately with lime wedges for squeezing over the fish.