Fish Recheado

**Clean the fish:** Clean and gut the whole fish. Make 3–4 deep diagonal slits on each side of the fish. This allows the recheado masala to penetrate the flesh.

**Soak the chillies:** Soak both types of dried red chillies in warm water for 20 minutes until softened.

**Make the recheado masala:** Drain the soaked chillies. Grind together with garlic, ginger, cumin seeds, black peppercorns, cloves, cinnamon, turmeric, sugar, and coconut vinegar into a very smooth, thick paste. The vinegar acts as the grinding liquid and preservative.

**Taste the masala:** The recheado masala should be spicy, tangy, slightly sweet, and deeply aromatic. Adjust salt and vinegar to taste.

**Stuff the fish:** Rub the recheado masala generously all over the fish, inside the cavity, and deep into the slits. Ensure the masala penetrates well.

**Marinate:** Let the stuffed fish marinate for at least 30 minutes (up to 2 hours in the refrigerator for deeper flavour).

**Heat the oil:** Heat oil in a wide, flat pan on medium heat. The pan should be large enough to hold the fish flat.

**Shallow fry:** Place the marinated fish in the hot oil. Cook on medium heat for 5–6 minutes on the first side without moving, until the masala forms a crust and the fish is golden.

**Flip carefully:** Gently flip the fish using a wide spatula. Cook for another 5–6 minutes on the second side until cooked through and the masala is caramelised.

**Serve:** Serve hot with sliced onion rings, lemon wedges, and Goan pão (bread) or steamed rice.