Pan-Fried Goan Fish Recheado with Tangy Chili Paste

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A vibrant Goan seafood dish featuring firm fish fillets stuffed with a spicy and tangy red chili recheado masala, pan-fried to perfection. This Indian-inspired seafood recipe, ready in about 35 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 280 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.

Ingredients

• 4 (6 oz each) firm white fish fillets (like kingfish or pomfret)
• 8 dried red chilies
• 3 tbsp white vinegar
• 5 garlic cloves
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 3 cloves
• 1 tsp black peppercorns
• 1 (1-inch) cinnamon stick
• 1 small onion, finely chopped
• 4 tbsp vegetable oil
• 1 1/4 tsp salt
• 1/4 tsp turmeric powder

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 8 dried red chilies in hot water for 15 minutes until softened, then grind with 3 tbsp white vinegar, 5 garlic cloves, 1 tbsp coriander seeds, 1 tsp cumin seeds, 3 cloves, 1 tsp black peppercorns, and 1-inch cinnamon stick into a thick red masala paste.
2. Step 2: Rinse and pat dry 4 firm white fish fillets, then season both sides with 1/4 tsp turmeric powder and 1 1/4 tsp salt.
3. Step 3: Carefully spread the red chili masala paste on one side of each fish fillet, pressing it into the flesh.
4. Step 4: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium heat and sauté 1 small finely chopped onion until soft and translucent, about 4 minutes; remove onions and set aside.
5. Step 5: In the same pan, add the coated fish fillets, masala side down, and fry for 4-5 minutes until the edges are crisp and the masala is fragrant.
6. Step 6: Flip the fillets gently and cook for another 3-4 minutes until the fish is cooked through and flakes easily.
7. Step 7: Serve hot garnished with the sautéed onions.