Pan-Fried Goan Fish Recheado with Tangy Chili Paste

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

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.

Prep: 20 min Cook: 15 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Goan Fish Recheado with Tangy Chili Paste take to make?

Total time is about 35 minutes (20 min prep + 15 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 Pan-Fried Goan Fish Recheado with Tangy 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 Pan-Fried Goan Fish Recheado with Tangy 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 Pan-Fried Goan Fish Recheado with Tangy 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 Pan-Fried Goan Fish Recheado with Tangy 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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