Recheado or reshad Bangdo is one of the Goan Speciality where Bangdo or Mackerel is stuffed with Goan Recheado spice masala. This spice or masala can be prepared and stored in the refrigerator and be used whenever required. In Recheado Mackerel, the masala is stuffed inside the Mackerels and pan fried using cooking oil. For more better taste, it is always good to stuff these Mackerels and refrigerate overnight which helps in marination and the flavours also be absorbed better. Mackerel fish, Goan recheado masala, Sooji (Semolina/ Rava), Extra Virgin Olive Oil, Salt 6 Mackerel fish , cleaned and slit 1/2 Cup Goan recheado masala 1 Cup Sooji (Semolina/ Rava) Extra Virgin Olive Oil , to shallow fry Salt , to taste 60 15 To begin making Goan Style Recheado Bangdo Recipe | Stuffed Mackerel, remove the head and tail of the mackerels.Slit them in the center all the way from head to tail. If possible, remove the bone or else leave it on. Wash them well for 3-4 times.Apply salt and keep them for 5 minutes.Now stuff in Recheado paste properly inside the Mackerels.Rub a little of the spice paste on the outside of the fish too, on both the sides of the Mackerels.Let them marinade for at least an hour. You can keep them refrigerated overnight to get even more delicious recipe when done.Coat them with semolina on both the sides.Heat a skillet, add a tablespoon of oil.Place these mackerels on top of the oil and let them cook on medium high heat for about 5 minutes.Flip and let them cook on the other side too, till done.Remove when they look all crispy brown on both the sides.Serve Goan Style Recheado Bangdo Recipe | Stuffed Mackerel as a complete meal when paired along with Steamed Rice, Moryechi Xacuti Recipe (Goan Style Shark Curry) or a Goan Mackerel Curry (Bangdyache Hooman) Recipe and enjoy!